Gifted vegies are the best; ‘course the ones you grow are too. :O) Anyway, I was given a long cucumber and I don’t like to eat them raw, so I made 3 half-pint jars of Dill Pickle Relish.
Dill Pickle Relish
2 cups chopped cucumber
1 cup chopped small green tomatoes
1/3 cup red bell pepper
1 cup cider vinegar
3 tsp. dill seed
2 cloves garlic, finely minced
1 1/2 tsp. canning salt
Place all ingredients in an enamel or stainless steel pot. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes.
Ladle into jars and seal. Place in boiling water bath for 15 minutes. Remove, sit on a towel, and wait for the popping sealing sound.
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