Dill Pickle Relish

This recipe is for those of us who love, love, love dill pickles on their hamburgs or hotdogs.  This is the most awesome and easiest recipe to do in canning.  Let me say I love my food processor.

Dill Pickle Relish

This recipe makes 6 cups servings
Ingredients

4 lb (1.8 kg) pickling cucumbers (12 cups of sliced cucumbers)
1/4 cup (50 mL) pickling salt
1/2 tsp (2 mL) turmeric
2 cups (500 mL) white vinegar
1/3 cup (75 mL) granulated sugar
4 cloves garlic, minced
1 tbsp (15 mL) dill, seeds
2 tsp (10 mL) mustard seeds
1-1/2 cups (375 mL) finely chopped onions
Preparation:

Scrub cucumbers and trim off ends; cut into chunks. In batches in food processor, pulse cucumbers 8 to 10 times to cut into 1/8- to 1/4-inch (3 to 5 mm) pieces. In large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup (250 mL) cold water; let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water; drain again, pressing out moisture.

In Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seeds to boil. Add cucumber mixture and onions; return to boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.