Cucumber Dill Relish & Dill Pickles

So what do you do when you have an awesome sister in law who gives you a huge back of cucumbers from their garden? Well first you thank her endlessly and then you start turning them into something that will last the winter.  I used the cucumbers to make dill pickles and cucumber and dill relish.  It is so nice to have pickles to snack on and so very nice to have another condiment to add to burgers when we make them.

So many people stray away from canning since they figure it is too hard or could be dangerous but once you get the hang of it you can create a lot of different goodies that you can enjoy year round (not that anything ever lasts that long in our house).

Cucumber Dill Relish

4lbs cucumbers
1 tsp turmeric
1/4 cup sea salt
2 onions
1 tbsp. sugar
1 tbsp. dill
1/2 cup coconut vinegar

Chop the cucumber in larger pieces and place in the food processor.  Pulse until shredded.  Place the cucumbers in a bowl with the salt and turmeric and allow to sit for 1 hour.  Pulse the onions in the food processor.  Drain the cucumbers and combine all the ingredients together in a pot.  Bring to a boil and let simmer for 10 minutes.  Pour into jars and water bath can.

Garlic Dill Pickles

3lbs cucumbers
4 cups water
1 cup coconut vinegar
1/4 cup sugar
1/4 cup sea salt
dill
garlic cloves

Scrub the cucumbers and cut into quarters.  Pack into sterilized jars and add dill and garlic cloves.  Heat the water, vinegar, sugar and salt.  Pour the liquid in the jars and seal.  Water bath can for about 10 minutes.  Let sit for 7 days before opening.