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5 from 2 votes

Dill Pickle Relish

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.
Prep Time40 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 55 minutes
Course: Sauce
Cuisine: Gluten Free, Homestyle, Vegan, Vegetarian
Keyword: dill pickle relish
Servings: 224
Calories: 5kcal

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

Instructions

  • Slice 8 pounds of pickling cucumbers.
    sliced pickling cucumbers
  • Add to food processor and finely chop. This may need to be done in batches depending on the size of your food processor.
    cucumbers in food processor
  • 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.
    cucumbers, salt turmeric and water
  • 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.
    drain cucumbers in colender
  • In large saucepan, combine combine drained cucumbers, finely chopped onions, sugar, dill seeds and white wine vinegar.
    onion, vinegar, sugar and dill seed
  • Bring to boil over medium heat. Then reduce heat and boil slowly for approximately 10 minutes until mixture has slightly thickened.
    cook dill relish on stove top
  • Sterilize canning jars, lids and rings. See Recipe Notes for how to sterilize.
  • Ladle hot dill relish into hot jars, leaving 1/2 inch head space. Wipe rims and add lid and ring.
    pour dill relish into canning jars
  • 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.
    water canning bath
  • 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.