Subj : Re: Mustard Pickle
To   : Shawn Highfield
From : Dave Drum
Date : Tue Sep 13 2022 05:11:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> And I had company coming - so, need must.   Bv)=

 SH> LOL Gotcha.

 DD> Can you tell I'm not a fan of sweet relishes?

 SH> Neither am I.  The sweet green goop in the fridge Andrea buys
 SH> and then throws out after she uses it once.  LOL

I first got onto that train when I bought some Heinz Dill Relish by
mistake. The tuna salad I made with it tasted so much better .....

Now it's darned near imossible to find in any of my stupormarkups. So,
when I spot Mt. Olive, Heifita or Vlasic dill relish I stock up.  Bv)=

Have you tried the Kuhne mustartd relish that Wally World Canada carries?

I don't do *any* business w/WalMart and I've not seen it elsewhere but
it do look interesting. It seems to be a German brand.

This is a dill relish that has musatard seed as an ingredient. But not
a "full on" mustard relish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dill Relish
 Categories: Squash, Vegetables, Herbs, Pickles
      Yield: 4 Pints
 
      3 lb Pickling cucumbers
      1 lg Sweet yellow onion
    1/4 c  Pickling salt
      3 c  White vinegar
    3/4 c  Sugar
      4 cl Garlic; minced
      2 ts Dill seed
      2 ts Mustard seed
      2 ts Celery seed
    1/2 ts Turmeric
 
  4 Pint-sized canning jars, lids and rings.
  
  Finely chop the cucumbers and onions. Note: I used my food
  processor for chopping, but be careful not to over
  process. Place the chopped vegetables in a large
  nonreactive bowl and sprinkle with the pickling salt. Stir
  well and allow to stand for 1 hour.
  
  Drain the cucumber mixture in a colander; rinse with cold
  water and drain well.
  
  In a large pan, bring vinegar, sugar, garlic, dill seed,
  mustard seed, celery seed and turmeric to a boil over
  medium high heat.
  
  Add the drained cucumber and onion mixture and return to a
  boil, stirring frequently. Reduce the heat to medium low
  and simmer for 10 minutes.
  
  Pour into sterilized jars, leaving 1/2 inch head space.
  Seal with lids and rings and process the jars in a boiling
  water bath canner for 10 minutes.
  
  Makes 4 pints
  
  From: http://tastykitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Facts are stupid things!" -- Ronald Reagan
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