Dill Relish

I had some Vlasic Dill Relish today.  I like dill relish.  It was something I did not find until I was an adult.  I am not sure it was readily available in Idaho when I was growing up.  I remember I would eat sweet relish, but didn't really enjoy it.  I always wondered why there wasn't dill relish for hot dogs.  Dill pickles and hot dogs were always good as a kid, but it would have been easier just to spoon some relish on the hot dog instead of sticking a whole pickle in the bun.  Anyway, you can buy dill relish everywhere.  I have already tried the Bubbies, which I loved, my husband hated, and now I am going to talk about Vlasic.

My family does like Vlasic dill relish.  Alberto, Claire and Jacob will all have a spoonful or two as a little pickly snack!  Vlasic is just an average brand that is widely available in grocery stores.  They do make all sorts and shapes of different kinds of pickles, and they are in expensive.  The Vlasic family actually started out in the milk and cheese business and then Joe Vlasic started selling pickles.  As is with pickles of the time, they were sold out of a barrel.  During WW II the pickles were drying up so Joe started selling them out of a jar!  The most interesting fact I learned about the Vlasic pickle company is that in 1933 per capital pickle consumption was 2.09 pounds and by 1974 it grew to 8 pounds!  (I assume this was by year, but it didn't say.)  I wonder how many pounds of pickles I eat a year.  Back to the relish....

The good part about this relish is that it is JUICY!  It will satisfy my need for pickle juice with out having to drink the juice.  The downsides are that the relish can be a little mushy and there is nothing super special about the flavor.  It is like eating at a chain restaurant.  Usually consistent so you know what you are getting but nothing unique.

Of course you can make your own Dill Relish.  Here is a fun recipe to try:

• 8 pounds pickling cucumbers
• Canning and Pickling Salt
• 2 teaspoons turmeric
• 1 quart water
• 1 pound yellow onions
• 1/3 cup sugar
• 2 tablespoons dill seed
• 1 quart white wine vinegar

Prepare jars and closures.

Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. Increase time for altitude per chart at the bottom of this page