Summer’s bounty has arrived, and I, like many others who have a garden, am trying to figure out what to do with some of the veggies that I have oodles of.
As I have mentioned before, this is a bumper cucumber year. I have already tried my hand at refrigerator pickles. Now, I have decided on Dill Relish — that way I can also put to use a lot of that dill that has gone to seed. I have made Sweet Veggie Relish in the past, but never dill. So here are some pics of my experiment.
After a 15 minute boiling-water canner — I had about 14 pints of dill relish. I think that should last us a while. A long while.
I started the relish and salsa canning around 10 AM. I finished around 4 PM.