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

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