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Home » Homemade Dill Pickle Relish

Homemade Dill Pickle Relish

August 15, 2014

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An easy, wonderfully versatile and utterly deeeeelicious homemade dill pickle relish recipe! Canning instructions are included so you can enjoy this relish all year long!

pickle relish recipe dill best homemade canning preserving

It’s relish like this that makes eating a sandwich or hot dog just that much better.   It also adds a wonderful dimension to your pasta and potato salads. Last Summer I posted my recipe for Sweet Pickle Relish and here is the more savory version with a more pronounced dill flavor.  It’s so easy to make and comes with instructions for canning so you can enjoy it all the year long.

Homemade Pickle Relish Recipe

Let’s get started!

We’re going to use regular cucumbers.  They’re much cheaper than English cucumbers (the ones that come shrink-wrapped) or pickling cucumbers and taste exactly the same.  I prefer to peel them since the peel is fairly tough.  We’re also going to remove the seeds.

cucumbers

So peel the cucumbers and thinly slice them lengthwise.  Slice them into strips, discarding the inner strip of seeds.  Then very finely dice the cucumbers.

dicing cucumbers

Very finely dice the onions, garlic and red bell pepper.  You can use a food processor, just don’t let the onions and bell pepper get mushy.  I prefer to just do it by hand.

chopping onions

chopping peppers

Note:  There are no green bell peppers shown in the pictures and they weren’t added to this particular batch, but they belong in it.  Okay, now that that’s clear, let’s move on.

Place the diced vegetables in a large bowl along with the salt.  Cover with water and let it sit for at least 6 hours or overnight.

(Ignore the fact that some of the cucumber peels are on.  The second batch I made I peeled the cucumbers and the result was better.)

soaking veggies

Put the sugar, vinegar and spices in a large stock pot and bring it to a boil.  Reduce the heat to a low boil and simmer for 5 minutes.

spiced brine

Drain the cucumber mixture in a colander, thoroughly rinse, and drain again.

Add the mixture to the stock pot.  Return to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes.   Discard the bay leaves.

veggies in pot

Ladle the hot relish into the hot sterilized jars, leaving 1/4 inch of headspace.  Wipe the rims of the jars clean and seal tightly with the lids.  Process the jars in a boiling water bath for 10 minutes.

pickle relish recipe dill best homemade canning preserving

Ah, the masterpiece is done!

Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

pickle relish recipe dill best homemade canning preserving

It’s so satisfying to see the end result of your labors – and you can enjoy this relish all the year long!

pickle relish recipe dill best homemade canning preserving

Be sure to also try our:

  • Giardiniera
  • Corn Relish
  • Sweet Pickle Relish
  • Marinara Sauce
  • Sweet Pepper and Onion Relish
  • Pickled Onions
  • Dilly Beans
  • Pickled Asparagus
  • Pickled Turnips
  • Pickled Peppers
  • Pickled Beets

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pickle relish recipe dill best homemade canning preserving

 

Homemade Dill Pickle Relish

Kimberly Killebrew
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
Print Recipe
4.48 from 46 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course condiment
Cuisine American
Servings 128 servings
Calories 6 kcal

Ingredients
 
 

  • 2½ lbs cucumbers ,peeled, center row of seeds removed, and finely diced
  • 1 large yellow onion ,finely diced
  • 1 small red bell pepper ,finely diced
  • 1 small green bell pepper ,finely diced
  • 3 cloves garlic ,finely minced
  • ¼ cup salt
  • 3 cups white vinegar
  • 1/2 cup sugar (optional or use less according to taste)
  • 2 teaspoons dill seeds
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • 1/2 teaspoon turmeric
  • 2 bay leaves

Instructions
 

  • Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  • Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  • In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
  • Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  • Process the jars in a boiling water bath for 10 minutes.
  • Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars).  
    Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

Nutrition

Serving: 1tablespoon | Calories: 6kcal | Carbohydrates: 1g | Sodium: 221mg | Potassium: 18mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2.3mg | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?Click HERE to rate it!

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, By Type of Dish, Canning & Preserving, Disclosure, Food, Gluten Free, North America, Sauces, Seasonings and Condiments Tagged With: bell peppers, bottling, canning, cucumbers, dill pickle, gluten free, homemade, onions, preserving, recipe, relish, vegan

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268 Responses

  1. Zoë Smith says

    December 7, 2020 at 6:54 pm

    Best ever dill relish! My daughter eats it in a dish with a spoon, nothing else needed. I like that the sugar is optional, we don’t like sweet relishes in this family. I’ve made it twice with our bumper crop of cukes and now I’m going to try it with green tomatoes. We’ve come to the end of the season and they aren’t going to get any riper! I imagine it will be just as tasty! Thanks for this marvelous recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2020 at 10:25 pm

      I’m so glad you both enjoyed it, Zoë, thank you so much! Using green tomatoes is a great idea.

      Reply
  2. Susan says

    September 27, 2020 at 11:46 am

    I’m not a fan of relish, well now I should say store-bought relish. This recipe is absolutely delicious. And I’ve already thought of several ways to use it in my cooking other than putting it on a hot dog. Thank you so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 27, 2020 at 11:48 am

      I’m so glad, Susan, thank you very much!

      Reply
  3. Gregg says

    September 10, 2020 at 4:28 pm

    Question? What is the purpose of letting the vegetable mixture sit overnight?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 6:46 pm

      Hi Gregg, cucumbers are loaded with water and letting the salted veggies sit overnight draws out the excess water. That will prevent the brine from being diluted with too much water which would otherwise render the pH level unsafe for canning.

      Reply
  4. Sarah Denis says

    September 8, 2020 at 10:54 am

    Hi, is the 8 cups of cucumbers for 2 1/2 lbs after peeling and removing the seeds?
    I have a LOT of cucumbers and this looks like a great way of putting a lot of them aside for winter and good for gifts too. I like that it sounds like it won’t be like the sickly sweet pickle relish that one commonly finds.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2020 at 8:53 pm

      Hi Sarah, that’s 2 1/2 pounds before they’re peeled and seeded. If your cucumbers are particularly “seedy” you can add a little more. Happy canning and I hope you enjoy the relish!

      Reply
  5. Judy says

    September 6, 2020 at 5:51 pm

    My first time making this recipe & I’ve doubled the ingredients. Do I need to double the vinegar & spices as well?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 6, 2020 at 9:03 pm

      Hi Judy, yes you’ll need to double everything for the sake of the flavor, having enough liquid, and to keep the pH level where it needs to be for safe canning.

      Reply
  6. Jenny says

    September 4, 2020 at 2:25 pm

    How many cups of diced cucumbers do you think equals 2 1/2 pounds? Even a rough idea would be helpful. Making this recipe over the holiday weekend, excited.

    Thank you!

    Reply
    • Jan Reed says

      September 5, 2020 at 7:03 am

      8 cups

      Reply
  7. Susie says

    September 1, 2020 at 7:20 am

    Good recipe, the first batch I made was real soupy, so the second batch I squeezed the mixture though a cheese cloth and got all the liquid out before adding to vinegar mixture and cooking….PERFECT!

    Reply
  8. Barb H says

    August 25, 2020 at 3:26 pm

    Have not made yet, but wanted to share with other canners that I put all veggies thru an electric grinder with the largest holes. I do this with both zucchini and cucumber relishes. Saves time and labor.

    Reply
  9. Heidi Hamilton says

    August 24, 2020 at 2:09 pm

    Hello! I am trying this recipe for the first time and was wondering, is that 2 1/2 pounds of cucumber before it is peeled and diced, or do you want to end up with 2 1/2 pounds of peeled diced cucumber? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 24, 2020 at 9:09 pm

      Hi Heidi, aim for 2 1/2 pounds (or just slightly over) of whole cucumbers before they’re peeled. Happy canning!

      Reply
  10. Rod says

    August 23, 2020 at 2:34 pm

    Making a second batch tomorrow, this time a triple batch! First batch turned out so good. Personally I hand chop all the veggies for a more coarse relish.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2020 at 10:50 pm

      Fantastic, Rod, thank you so much!

      Reply
  11. Jesse says

    August 22, 2020 at 2:31 pm

    Can you use fresh dill instead of dill seeds?

    Reply
  12. Rebecca S Matt says

    August 21, 2020 at 10:40 am

    We are inviting our 6 grandkids over for “RELISH PARTY”. We’re are going to harvest the cucumbers together in the afternoon and brine them and set them in the fridge. Then we will set up tents, roast hot dogs over the BBQ and have supper and call it a night. The next morning we will make the herbs and boil the jars. Each one gets to take home a quart of relish and pictures.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2020 at 10:52 am

      So fun, Rebecca, I love your plan!

      Reply
  13. Veneta Softley says

    August 20, 2020 at 10:42 am

    I’ve made this recipe before and my family love it. I was thinking I used ACV instead of white will that be okay?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 24, 2020 at 9:31 pm

      Hi Veneta, yes that’s no problem, it will just have a little different flavor profile. The important thing is that the vinegar is at least 5% acidity which white vinegar and apple cider vinegar both are.

      Reply
  14. Kathryn says

    August 18, 2020 at 7:52 am

    I made this relish 6 weeks ago. I opened a jar yesterday and the vinegar was over powering. Could I maybe add more cakes, onion and peppers. And reprocess?

    Reply
  15. Jenny says

    August 10, 2020 at 5:07 pm

    Would it be ok to use Walla Walla sweet onions and replace green pepper with red or yellow peppers? Will it alter the taste of the relish? Excited to make & try this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 11, 2020 at 11:57 pm

      Hi Jenny, yes you can definitely make those substitutions. It will alter the flavor a little but not in a bad way.

      Reply
  16. Anonymous says

    August 7, 2020 at 8:49 pm

    This is my third year making but I use pickling cukes. The remains crunchy its great and I add more garlic.
    I can’t make enough of it as it goes pretty fast! Was even offered $10 per jar!
    Love the recipe 5 stars ⭐️

    Reply
  17. Hollie says

    July 31, 2020 at 3:11 pm

    Do you need to refrigerate the soaking cucumbers, or can they sit on the counter overnight?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 1, 2020 at 7:17 pm

      Hi Hollie, I just let them sit out at room temp.

      Reply
  18. Karen says

    July 31, 2020 at 10:57 am

    how much water do u add to salt

    Reply
  19. Kathy Oberreuter says

    July 29, 2020 at 3:50 pm

    Can you use regular salt or does it have to be pickling salt?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 29, 2020 at 7:28 pm

      Hi Kathy, the main thing is that the salt shouldn’t have any additives, including iodine and anti-caking agents, because they will turn the relish dark and make the brine cloudy and visually unappealing. For pickling it’s best to stick with either pickling salt, kosher salt or pure sea salt.

      Reply
  20. Anonymous says

    July 28, 2020 at 5:49 pm

    Awesome recipe. I added some jalapeno peppers and red pepper flakes. It gave it a very zesty flavor. Family loves it!

    Reply
  21. Theresa says

    July 28, 2020 at 5:23 pm

    I just realized I don’t have enough canning jars to hold the batch. Can I store in the fridge in a food-safe air-tight tupperware until the rest come in the mail (two days), the finish the canning process? Thanks!

    Reply
    • Cecilia says

      July 29, 2020 at 12:57 pm

      I’ve been there too, yes easy to reheat and can when the jars come in.

      Reply
  22. Denise says

    July 28, 2020 at 5:22 am

    Are there exact measurements? Thank you.

    Reply
  23. Matthew says

    July 26, 2020 at 3:59 pm

    This was excellent! Followed instructions exactly and yielded 3 pints, but this is the best dill relish I’ve ever tasted! I may try it with 3 1/2 pounds of pickles next time to try to get to 4 pints.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 27, 2020 at 7:58 pm

      I’m so happy you enjoyed it, Matthew, thank you!

      Reply
  24. Angie says

    July 26, 2020 at 8:31 am

    I used 2.5 lbs of cucumbers pre-peeled and seeded. Im guessing that I should have use 2.5 lbs of peeled and seeded? I ended up with 3 jars instead of 4 and it is not as thick as what your picture appears to be. I’m sure it will still be delicious? 😬

    Reply
  25. Rinda Maddox says

    July 21, 2020 at 2:45 pm

    Does the relish stay a little crunchy after a few months, or does the ingredients get mushy after being stored a few months? thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 22, 2020 at 9:48 am

      Hi Rinda, it will retain a little crunch, yes.

      Reply
      • Larry says

        August 1, 2020 at 11:24 am

        Second year making this!
        We enjoyed it sooooo much we did a double batch this year!

        Reply
        • Kimberly @ The Daring Gourmet says

          August 1, 2020 at 7:08 pm

          Fantastic, Larry, thank you so much!

          Reply
  26. Amanda Evans says

    July 20, 2020 at 1:53 pm

    Can I use pickling spice in place of the named spices? I have some from Marshall’s Creek Spices that has mustard seed, coriander seed, dill seed, all spice, black pepper, bay leaves, and chili peppers. Would this alter the taste too much?

    Reply
  27. Mitzeli says

    July 9, 2020 at 3:10 pm

    This is the best relish I have ever had. Thanks for the recipe! Easy and delicious

    Reply
    • Kimberly @ The Daring Gourmet says

      July 9, 2020 at 5:29 pm

      That’s wonderful, Mitzeli, I’m so glad you enjoyed it, thank you!

      Reply
  28. george tarleton says

    July 7, 2020 at 7:00 am

    so, how do i make a small batch od dill relish to try out before i try canning?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 7, 2020 at 8:27 am

      Hi George, you can half the recipe or less.

      Reply
  29. Viola says

    June 20, 2020 at 8:45 am

    Made this today. Can’t wait to taste it but it looks more like salad cubes that I have always bought from the grocery store. Do you think if I chop the veggies in a chopper/processor it would be fine? I just feel that the veggies need to be smaller to be relish. Canning my garden veggies is all new to me because I have always packed them in the freezer. Any advise is greatly appreciated.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2020 at 10:02 am

      Hi Viola, yes of course, if you prefer it more finely chopped feel free to run it through your food processor.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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