Sweet Dill Pickle Relish

I am adapting this from a Mennonite recipe that makes about a years supply of relish, so have patience with me! To make about 8 quarts of relish, you need about a gallon of pickles AFTER they're chopped. If was making this for a lifetime supply of relish it would work, but I don't have that much storage space!

This is what I came up with. I bought a gallon of large, ballpark style pickles from the grocery store and a bag of onions so I could play with the proportions.

About 6 large pickles chopped in a food processor makes about two cups of ground pickles. Two small onions chopped makes about one-half cup of ground onions. This produced 3 pint jars of relish. So here is my final draft of the adapted recipe. To make 6 pints of relish.

• 12 jumbo pickles (a one gallon container)
• 4 white onions
• 4 cups of sugar
• 2 cups of vinegar
• 1 tablespoon of celery seed
• 1 tablespoon of tumeric
• 1 tablespoon of mustard seed
• 1/4 cup salt for wilting pickles

Chop pickles and onions in food processor. Not to a puree, but close.
Place in a large bowl, add salt and let sit for 2 hours.
After 2 hours, strain off excess juice through a cheesecloth or very fine colander.
Place the mixture into a large cooking pot. Add sugar, vinegar, and spices. Heat until it begins to boil.
Place into pint jars, the recipe should make about 6 pints.
Boil in water bath canner for 10 minutes to seal lids.
Let cool overnight and use "prn"!