Recipe - Very Easy Cranberry Relish

1 qt Distilled white vinegar
Three fourths cup Pickling or kosher salt
2 qt Water
2/3 cup Sugar
1 One half teaspoon Dill seed
1 One half teaspoon Celery seed
30 Black peppercorns
12 Garlic cloves
12 Sprigs fresh dill
5 pound Small pickling cucumbers

Sterilize canning jars, lids and screw bands according to manufacturer's
directions. Simmer vinegar, salt, water, and sugar in a large nonaluminum
saucepan. In ONE STERIZILED JAR AT A TIME, place One fourth teaspon each of the
dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh
dill. Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars,
leaving 1/2" headspace. Cover with lids, screw on bands. Process jars in a
large pot of simmering water for 5 minutes; water should cover jars by 1".
Remove jars to a rack to cool. Test seals. Store in a cool, dark place for
at least 6 weeks.

* You can slice or quarter cucumbers if you desire.
Posted to EATL Digest 07 Sep 96

Date: Sun, 8 Sep 1996 08:18:04 0400

From: Laura Hunter LHunter722@AOL.COM