Dill Pickle Relish

If you prefer savory relish like I do, check out this recipe for Homemade Dill Pickle Relish.  I love pickle relish. The taste of store bought varieties doesn’t come close to the fresh flavor of homemade relish.  I consider relish a must all year long from summer barbecues to potato salad and so much more. It is our secret ingredient in tuna fish that makes the greatest tuna fish salad EVER!   

 

This was a bumper crop year for my homegrown cucumbers.  Requests for my relish have been coming in strong.  My fan club has no interest in the plain and bland relish found in grocery stores.  We like the fresh, old fashioned pickle taste that does not include high fructose corn syrup or a list of ingredients we can’t even pronounce. My recipe offers the perfect balance of flavors, savory with a small hint of sweetness.

Homemade Dill Pickle Relish is a really easy recipe to try.  All it takes are some fresh cucumbers and a fun afternoon in the kitchen.  With some canning supplies on hand,  you will enjoy your relish all year long. Once you make this recipe, you will never buy the bottled stuff again!

More Relish/Sauce Recipes Like This

Fire Roasted Taco Sauce

Easy Roasted Tomatillo Salsa Verde

Annie’s Famous Pesto Recipe

Dill Pickle Relish

5 from 2 votes

The tangy dill flavor in homemade dill pickle relish is superb and hands down, beats the taste of the store bought version. We add dill relish to all of our barbecue favorites as well as sandwiches and salads. Making your own relish is fun and easy and a great recipe for canning.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Servings: 224

Course: Sauce

Cuisine: Gluten Free, Homestyle, Vegan, Vegetarian

Calories: 5

Ingredients Method Notes

Ingredients

  

• 8 pounds pickling cucumbers cut into slices
• 1/2 cup pickling salt
• 2 teaspoons ground turmeric
• 4 cups water
• 2 1/2 cups onion finely chopped
• 1/3 cup white sugar
• 2 tablespoons dill seeds
• 4 1/2 cups white wine vinegar

Method

 

1. Slice 8 pounds of pickling cucumbers.
   
2. Add to food processor and finely chop. This may need to be done in batches depending on the size of your food processor.
   
3. Place chopped cucumbers in large bowl. Sprinkle pickling salt and turmeric on top of cucumbers and add water. Cover and let stand at room temperature for two hours. You do not need to stir.
   
4. Drain cucumbers in colander over sink thoroughly. After well drained, rinse with cool water and drain again. Squeeze out excess liquid with your hands. I recommend putting a piece of loose weave cheese cloth in your colander so small pieces of cucumber will not come through the holes.
   
5. In large saucepan, combine combine drained cucumbers, finely chopped onions, sugar, dill seeds and white wine vinegar.
   
6. Bring to boil over medium heat. Then reduce heat and boil slowly for approximately 10 minutes until mixture has slightly thickened.
   
7. Sterilize canning jars, lids and rings. See Recipe Notes for how to sterilize.
8. Ladle hot dill relish into hot jars, leaving 1/2 inch head space. Wipe rims and add lid and ring.
   
9. Place in canner filled with boiling water. Water should cover jars by 1-2 inches. Process jar for 15 minutes in boiling water bath. Remove jars.
   
10. Cool overnight. Before storing, make sure lids have sealed.

Notes

Yield is 7 pints. Serving size is 1 tablespoon.

Here is a good article about how to sterilize jars for canning-sterilize.

I use Tattler's reusable lids instead of disposable lids.  Check out the link.