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.
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.
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.
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.
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.)
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.
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.
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.
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.
It’s so satisfying to see the end result of your labors – and you can enjoy this relish all the year long!
Homemade Dill Pickle Relish
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.
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Evelyn says
I made a batch of this yesterday and kept a little out to try now. It’s fantastic! Thanks so much for sharing this! Looking forward to enjoy all of my jars of it throughout the upcoming months :)
Kimberly @ The Daring Gourmet says
So happy you enjoyed it, Evelyn! It really is so satisfying to have a stash of homemade canned goods you can open up any time to enjoy. This is my husband’s favorite relish. I like using this in pasta and potato salads and slightly prefer the Homemade Sweet Pickle Relish for sandwiches. My husband prefers the dill pickle relish for everything.
Natalie Loftus says
Outstanding relish! Made it as written and I’m already on my second batch – one for me and the rest to give away!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Natalie, thank you!
Sarah says
The flavors sound and smell really good, but as I’m finishing I’m a little confused. You are ladling with a slotted spoon in the pictures, so does that mean you do not utilize all the spices vinegar liquid? I’m assuming not because relish typically isn’t very liquidy…other than that factor missing from the details, great recipe! I omitted the turmeric and added minced jalapeños for a little more kick!
Kimberly @ The Daring Gourmet says
Hi Sarah! Yeah, how much liquid is added is really just a matter of personal preference. I hope you enjoy the relish!
Carol Daly says
Going to try these today…Thanks
Kimberly @ The Daring Gourmet says
Wonderful, Carol, enjoy!
Carol Daly says
BTW, I am wanting to try the recipe for dill relish, but amounts and ingredient list is not available…Please email this recipe to [email protected] as I might not be able to find this again on here…(not very techy)
Kimberly @ The Daring Gourmet says
Hi Carol! You’ll get an email letting you know that I replied to your comment. The ingredients list is at the very bottom of the recipe post along with the directions. You’ll the recipe box and it has the ability to be printed out.
Carol Daly says
ok, thanks…I thought there were 2 different recipes here..
Anonymous says
I forgot to drain the water off and added vinegar and spices then hot water bathed the batch. All jars sealed but I did it wrong. Should I throw jars out. All 21 of them.
Kimberly @ The Daring Gourmet says
Oh no! :( We all make cooking mistakes and I know, it’s so disheartening, especially when you’ve put a lot of time and effort into it. Well, your relish is going to be very salty and very watery and the flavor will be a little diluted. Whether you keep them or toss them is up to you and how you think it tastes. When you open the jars you’ll definitely need to drain off the liquid so that it’s more of a relish consistency, but it still won’t have the thickened consistency that it would have had. Drain off the liquid, taste it and determine if it’s usable.
Anonymous says
i was like carol day, I thought it was 2 different recipes because it said sweet and savory dill pickle relish. thanks for sharing this with us ,my grand babies love dill pickle relish an I wanted to try an make it for them .
Kimberly @ The Daring Gourmet says
We’re huge fans as well. We love this stuff on sandwiches, in pasta and potato salads and on hot dogs. My personal favorite is the Homemade Sweet Pickle Relish, which may also interest you.
Caleb says
Hi Kimberly, ive just set my vegetables in the salt water mixture.. and i was curious if there was a maximum amount of time to leave the mixture set i just put it in at 8:00 PM EST would it be okay if it set until 5:00 PM the next day when im off work or should i wake myself up early?
Kimberly @ The Daring Gourmet says
Hi Caleb! Yes, that will be perfectly fine to wait until you get home. I just made a batch of the Homemade Sweet Pickle Relish (we’re huge fans) and am making another batch of the Dill Pickle Relish this weekend as well. Happy relish-making and I hope you enjoy it!
Anonymous says
I’ve never made a cucumber relish and would like to know i
Beth says
Hi There;
I’m making my first batch of this relish today and the recipe looks tasty and easy :) I was just wondering, if I wanted to make a second “Spicy” batch what would be the best way to do it? Should I just add in a Jalapeno?
Kimberly @ The Daring Gourmet says
Hi Beth, that’s fantastic! Yes exactly, youu either use green jalapeno or red chili for more color.
Nancy Derenberger says
I put it in roasted chicken salad. Not too dilly. Very good.
Kimberly @ The Daring Gourmet says
Wonderful, Nancy, thanks so much for the feedback!
Marissa says
I followed your recipe to the T and for some reason my relish did not come out as green as your pictures you posted. Did I do something wrong? Any advice would be much appreciated. Thank you.
Kimberly @ The Daring Gourmet says
Hi Marissa, I think I left the skins on the pickles for more color for this particular batch. That was merely personal preference and it doesn’t in the least bit affect the flavor of the relish.
Erin says
Delicious relish – and so nice to find a savoury relish recipe! Do you test your canning recipes for their acid level? I’ve been reading a couple of blogs that have me a bit spooked about the idea of untested recipes!
Kimberly @ The Daring Gourmet says
Hi Erin, thank you! Yes, you will find plenty of sources out there that will spook you enough to where you’ll never ever want to can! Fortunately our grandmothers and great-grandmothers had more common sense than that as do Western Europeans who continue to can without all the excessive precautions that we take over here. You can buy pH strips to test but I don’t. As much acid (vinegar and sugar) as there is in this recipe – combined with the water bath processing – that bacteria really doesn’t stand a chance. Botulism is so incredibly rare. And of course the sure way to know if a canned recipe has gone bad is if the lid has popped.
Susie says
I have started making my own tarter sauce but was using store bot dill pickle relish. In your opinion would this work nicely for making tarter sauce?
Kimberly @ The Daring Gourmet says
Hi Susie, absolutely! Happy relish and tartar sauce making! :)
Joan Maslin says
Planning to make this over the weekend. One question, however…. Do I use table salt or kosher salt ? (I am assuming Kosher). Thanks so much. Going cucumber shopping now
Kimberly @ The Daring Gourmet says
Hi Joan, I’ve used both but most would probably recommend going kosher. Happy relish-making! :)
Karen Chapman says
I’ve just made this. It’s not very often I make something that looks exactly like a picture in the recipe but this was spot on. Tasted some before canning & it was immediately delish. Even hubby tried & liked it! Can’t wait to try more of your recipes. BTW – I’m in New Zealand, it’s that time of year!
Kimberly @ The Daring Gourmet says
Thanks so much, Karen, I’m so happy to hear that! Thanks for your feedback and I look forward to “seeing” you around :) Greetings to New Zealand!
Chris says
Hi, this recipe looks good and I’m going to give it a crack next week. Apologies if you’ve already answered this but how long would a jar keep once opened?
Cheers
Kimberly @ The Daring Gourmet says
Hi Chris, that’s awesome! That’s such a hard one because stuff like this will always last vastly longer than the “official recommendations.” However long you normally keep your store-bought relish open, this should last just as long because of the vinegar/sugar content. If it’s bad there will be mold on top so just a keep a lookout for that.
Barbara says
Can I substitute Zucchini for the cucumbers?
Kimberly @ The Daring Gourmet says
Hi Barbara, I haven’t used zucchini for this specific recipe but zucchini relish is wonderful and I don’t see why it wouldn’t work just as well here.
Karen says
I was wondering if you could double the recipe? Would it do anything to the out come?
Kimberly @ The Daring Gourmet says
Hi Karen, yes you can absolutely double it. I just made a double batch myself two days ago :) Just be sure to follow the steps to let the chopped veggies soak in salt water (preferably overnight) and then rinse and thoroughly drain.
Daniel says
Are you supposed to refrigerate the veggies and salt water or leave them out?
Kimberly @ The Daring Gourmet says
Hi Daniel, just leave them out at room temperature.
Heather Ammon says
I’m wondering how well this would work in smaller jars. How long do you think to process them? I was thinking about jelly jars or even smaller. We don’t use a lot of relish, but I had some cucumbers left after canning pickles.
Kimberly @ The Daring Gourmet says
Hi Heather! Yes, you can absolutely use as small of jars as you like and the processing time is the same no matter the size.
debbie says
i usually make sweet pickle relish (just made some this weekend), and would like to make some dill for my 90 yr old stepdad who hates sweet pickled stuff. how pronounced is the sugar in the finished relish? can i use less sugar?
thx
Kimberly @ The Daring Gourmet says
Hi Debbie, I also make (and prefer) sweet pickle relish but yes, this dill pickle relish is far less sweet. I’d say it’s not even as sweet as most brands of store-bought dill pickle relish.
debbie says
thanks, any thoughts on reducing the sugar a little anyway?
appreciate it!
deb
Kimberly @ The Daring Gourmet says
Hi Debbie, yes, you can reduce the sugar by however much you want. The vinegar content alone should be sufficient to get the pH level where it should be.
Jen Ely says
This is my second year making this recipe and the other half insisted i make more than last year. He absolutely loves this relish and I love the ease of it. Thank you so much for sharing!
Kimberly @ The Daring Gourmet says
That’s wonderful, Jen, I’m so happy to hear that – thank you!
Suz says
Question . Why do you have to cook the cucumbers for relish but not for pickles?
Kimberly @ The Daring Gourmet says
Hi Suz, it’s a texture thing: Pickles are supposed to be crunchy-crispy whereas relish is generally a little softer but still with a little crunch. Cooking the relish a little achieves that. If you prefer a relish that is really crunchy and aren’t interested in canning it for long-term storage then you can experiment with skipping the cooking step and see if you prefer it that way.
Suz says
Thanks!!!
Denise Geisler says
Made a batch of this relish today! Can’t wait to try it! After it’s processed how long should it be left sealed before trying it?
Kimberly @ The Daring Gourmet says
Fantastic, Denise! For the best results I wait about a week or two to eat it. And though this relish can be stored for a very long time without any safety risks (I just opened up a jar that I canned 3 years ago!), for best flavor it should ideally be used within 6-8 months.
brandy says
I was also wondering how long I should wait before opening it, but caved in and tried it before I read this! I made it yesterday. So how will the flavor change after it sits a week? I didn’t rinse it very much, so I’m not sure if its saltier than its supposed to be, and I used slightly less sugar. But its pretty good so far!
Kimberly @ The Daring Gourmet says
Hi Brandy! Yes, it’s probably very salty if you didn’t rinse it but whether something too salty is in the eye – or rather the mouth – of the beholder :) There’s no rule about how long you should wait to use it. I generally say to wait about a week just so the flavors from the spices can penetrate the relish a bit more, but this last batch I made I used the next day and everyone loved it. So just dig in! :)
Alysia says
I cannot find Dill Seed at the store. Can I substitute with fresh dillweed? If so, how much would you suggest? Thanks.
Kimberly @ The Daring Gourmet says
Hi Alysia, you can substitute with 2-3 heads of dill or 2-3 tablespoons of fresh chopped dill weed. Without trying it myself I can’t make a recommendation for specific quantities, but there’s a ballpark estimate.
Anonymous says
This is my first time making relish I’m almost done. Fillings jars now. Wish me luck. 😃
Kimberly @ The Daring Gourmet says
Terrific and congratulations on your first ever batch! :)
Margarita says
Hi, I’m curious about the veggies and the salt water and letting them sit. Most recipes I’ve looked at call for them to sit for a while(from a couple of hours to overnight). Is that to draw out the extra moisture from the cucumbers or to add flavor? By the way I will be using your recipe today. Minus the turmeric(I don’t have any) and maybe less sugar( I will probably go by taste). Thanks!
Kimberly @ The Daring Gourmet says
Hi Margarita! Yes, the purpose of letting them sit in salt water is to draw out the water in the cucumbers. That’s critical otherwise when you can the relish there will be excess water that will dilute the brine, lower the pH level (not enough acid) which will render the relish unsafe for canning (ie, it will spoil). The purpose of the turmeric is mostly for color (there’s a small flavor element).
Blake says
Lowering the PH would actually increase the acid. Excess water would increase the PH level most likely. Also, the posted nutritional numbers seem to be incorrect.
Kimberly @ The Daring Gourmet says
Hi Blake, the nutritional numbers are for the entire batch, 4 pints.
Candace Nielson says
This is my second year making your dill pickle relish. I’ve tried other recipes and yours is by far favorite and the one I’ll be continuing to use. We went through it very fast last year so I’m making a double batch (maybe even triple) this year. Thanks for such a great recipe!
Kimberly @ The Daring Gourmet says
That’s terrific, Candace, I’m so glad you like it, thanks for the feedback! Happy relish making :)
Margarita says
Oh thank you for such a quick reply! I am getting my kitchen set up so I can get to work on the cucumbers.
Anonymous says
Can I let the veggies soak for less time? With sweet pickles I let them sit for about two hours.
Kimberly @ The Daring Gourmet says
Recommendations vary from anything to 2 hours to overnight. Removing water from the cucumbers is critical (that’s the purpose of soaking them in the salt water) to not dilute the pH level so the relish is safe for canning, and it’s also what helps keep the relish crunchy. I prefer to meet the recommendations halfway and aim for at least 6 hours.
Joann says
Is the weight for before or after dukes are seeded and peeled?
Kimberly @ The Daring Gourmet says
Hi Joann, it’s meant to be before they’re peeled and seeded but I’ll often go just a tad over the weight.
Sue says
Need prepared weight or volume measurements.
As cucumbers ripen, the seed heart gets larger and the surrounding area get smaller. It would help to have final weight or volume after prep. Same for the peppers and onions.
The last batch I made ended up with not enough veg in proportion to liquid.
Sorry… I am anal and scientifically inclined by nature
Pam Shields says
Hi Kimberly,
I use a lot of dill relish an usually buy it by the gallon. So, I thought I would make it by the gallon. Is that possible? I haven’t checked to see if I can hot water bath a gallon in my pan, but if I can, how long do you think I would I need to bath it? Also, what is the purpose of the turmeric? Is it mainly for color?
Kimberly @ The Daring Gourmet says
Hi Pam! From what I understand, no research has been done using half gallon or gallon canning jars (do those even exist?) and so there are no official guidelines for water bath times those quantities, only for half pints, pints and quarts. Yes, the turmeric is mostly for color (to a smaller extent flavor) – it’s a natural and effective alternative to the yellow food coloring most store-bought relish uses.
April Emery says
If you like sweet relish, you’ll probably like this recipe. If, on the other hand, you were looking for dill relish, this IS NOT the recipe for you. I saw the sugar and wondered. I read the comments, including the one by the author that says, “this dill pickle relish is far less sweet. I’d say it’s not even as sweet as most brands of store-bought dill pickle relish.” I don’t know what store-bought dill relish she’s eaten, but this is straight up sweet relish with a little dill flavor. I even reduced the sugar a little and added extra dill and garlic.
Unfortunately, I made a double batch. So now I have to try to unload 8 pints of sweet relish, as no one in my family will touch the stuff. What a sad waste of time, energy and ingredients.
I want to make sure and note that if you like sweet relish, this is perfectly good. It’s just not “Dill Pickle Relish”. What an enormous bummer. :-(
Kimberly @ The Daring Gourmet says
Hi April, I’m sorry it’s sweeter than you like it. Dill pickle relish and sugar are not mutually exclusive and there are many variations of it. And of course personal preferences vary, which is why I suggest to anyone who is unsure to use less to begin with and you can always add more after tasting it.
Katie says
Hi April. I just tried this recipe and greatly reduced the sugar but I agree, it is still way too sweet and does not taste like store-bought dill relish. Have you found a different recipe that you like? Every dill relish recipe I find contains sugar!
Kimberly, I appreciate the recipe, it just doesn’t suit my taste. I’m wondering if you think any of the other ingredients are adding to the sweetness? Looking at a store-bought jar of relish, there are very few ingredients. Pickles (who knows what this means, exactly), salt, vinegar, garlic and then all the junk we’re trying to avoid like preservatives and food coloring. I would appreciate any input you might have!
Kimberly @ The Daring Gourmet says
Hi Katie, the sugar is the only ingredient contributing to the sweetness (aside from a tiny bit from the red bell pepper) and, as noted in the recipe, adding sugar is completely optional – if you want a more sour dill pickle relish simply omit the sugar.
Homemade relish really can’t be compared to store-bought relish because, among all the other junk ingredients, the manufacturers add the ever cryptic “natural flavors” which, within the many FDA loopholes, doesn’t mean a thing – in fact it can mean anything. So whatever they’re packing into their list of “natural flavors” is largely impacting the flavor. And I would imagine that whatever those ingredients and chemicals are, are contributing to the store-bought sourly taste you’re trying to achieve.
Katie says
Thanks Kimberly! Yeah, I don’t trust those “natural flavors” either. We’ll still use the relish batch I made with your recipe. We like it, just not what I was expecting. Maybe I’ll try it again with no sugar. Thanks again!
April J Emery says
Sorry, I haven’t looked for another recipe. This year I just made refrigerator dill pickles instead and we love them so much I’ve thought about maybe just turning some of them into relish.
I still have 2 jars of this stuff I haven’t been able to unload, so I’ve been reluctant to add more relish to the shelf. You know how it is.
Tina says
I have been searching for this recipe. I used to make it a lot and always used my Dads but somehow lost it along the road. I think this morning I have read about 100 different recipes and then finally I found your’s. This is so close to Dads recipe. A couple differences but so close. Just finished chopping and shredding (one of the differences) a few cucumbers and they are chilling out in their salt bath. Tomorrow there will be relish on my dinner plate somewhere lol. Thank you so much for posting this :)
Kimberly @ The Daring Gourmet says
That’s wonderful, Tina, I hope you found what you’re looking for – let us know how it turns out!
Tina says
So I made it yesterday and there was about a 1/2 a jam jar left over. Put it in the fridge and OMG it is amazing even without sitting for a week. It was so good went to the garden and pulled 3 giant Zucchini and made a couple minor changes to the recipe and right now I have 12 jars of Zucchini Relish popping away on my counter. SO happy to have found this recipe. Thanks Again.
Kimberly @ The Daring Gourmet says
Yahooo! I’m thrilled to hear that, Tina, thanks for letting us know! Nice move with the zucchini, too, it makes a great substitute and is the perfect way to use up all that extra squash.
Sarah says
Could we dispense with the cooking and use kosher dill pickles, onion and red pepper?
Kimberly @ The Daring Gourmet says
Hi Sarah, I haven’t tried that before but theoretically it seems like it should work and a shortcut worth trying.
Anne Blair says
Hi . how many cumumbers do you think I wound need for the recipe as I have no way to weight the cukes?Anne BlairA
Kimberly @ The Daring Gourmet says
Hi Anne, that’s hard to say since it would depend on the size of the cucumbers. Are you getting them from your garden? If so, I’d take a look at their size and when you go to the grocery store grab some of comparable size and weigh them, then you’ll know how many of your own cucumbers you’ll need.
Mary says
Can’t wait to try this. So in the directions, are you saying it’s ok to eliminate the sugar if wanted? Or do you still have to add a little?
Kimberly @ The Daring Gourmet says
Hi Mary, yes, it’s perfectly fine to eliminate the sugar entirely if you prefer.
jenna says
hi there just wondering if you would discourage a food processor to prep the veggies instead of dicing them
Kimberly @ The Daring Gourmet says
Hi Jenna, using a food processor won’t alter the flavor in the least, it’s simply a texture thing. A food processor tends to crush/shred/mush ingredients whereas dicing them gives you those nice tiny squares and a crunchy texture. If you’re not particular about the texture or having that nice diced appearance, then using a food processor is perfectly fine.
Rhonda says
I make relish every summer and use my food processor for all of the veggies. She’s right, it’s just a texture thing, but if your careful and don’t process them for too long it ends up very nice. Try it both ways and see which you prefer. You’ll love the taste either way!!
RUTH JUSTICE says
Did you make any dill chips for hamburgers when you were making all the relishes?
Kimberly @ The Daring Gourmet says
I sure did, Ruth! I have a really cool mandolin that I brought back from Germany that makes the wavy-shaped pickle chips.
RUTH JUSTICE says
when will you be posting that recipe?
Kimberly @ The Daring Gourmet says
Hi Ruth, it’s identical. The only difference is the shape, how you cut the cucumbers.
Dr. Suvarna Fonseca e Antao says
I am trying out the receipe with hog fruit get is seedless and using fresh dill. Shall complete it tomorrow as dehydration with salt and antimicrobial action wit salt water and turmeric is going on.
Ill let you know how it turns out.
Last batch I did was with gherkins and minus sugar. Oh. Every person. Youth and adult enjoyed.
Thanks
Dr.Suvarna
Kimberly @ The Daring Gourmet says
Great, Dr. Antao, I look forward to hearing how it turns out.
Michelle says
Just wanted to say thank you for sharing this recipe it turned out fabulous my family wants me to make a bigger batch this season
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Michelle! :)
Melvin Canham says
Made this a month ago, left it alone to develop the flavours and we got to try it yesterday with our BBQ’d burgers – it was sensational! Anyone who likes a Dill Pickle in their burger will love this relish and some! Cheers Kimberley 😉
Kimberly @ The Daring Gourmet says
Thank you so much, Melvin, and I appreciate the feedback!
Melvin Canham says
Hi Kimberley I sent some comments/ feedback through but they don’t seem to have been published? Keep up the good work – I love this site and do subscribe.
Regards,
Melvin aka The Rockin’ MC
Kimberly @ The Daring Gourmet says
Hi Melvin, your previous comment was just published. Thanks again and thanks also for subscribing! :)
Nathan Lombough says
Excellent relish and my go-to recipe from now on. Thanks!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Nathan!
Darlene says
How much dried dill weed (jar purchased) would you suggest as a substitute for seeds?
Kimberly @ The Daring Gourmet says
Hi Darlene, without having tried it with dried dill weed I’m not sure how much to recommend without tasting it. If I were using fresh dill I’d probably aim for 1/2 cup chopped – the equivalent in dried is roughly 2 1/2 tablespoons.
Billy says
Have you ever tried using dill pickle relish in tuna salad? Its a staple of mine every time I make it. I love sweet pickle relish but on the rare occasion I use dill relish it is nearly just as good. Thank you for sharing this recipe, I think it is about time I start making my own at home!
Kimberly @ The Daring Gourmet says
Hi Billy, yes, I usually use dill pickle relish in tuna salads. I’ve used sweet before too and agree, both are good.
Diana Coe says
Sorry…. I am just learning how to can…do we use canning salt to soak or table salt??? For the dill relish if I add the sugar will it still be dill and not sweet relish..
Kimberly @ The Daring Gourmet says
Hi Diana, most people recommend avoiding salts that contain anti-caking agents or iodine, not because they are unsafe to use (they are safe), it’s just that those substances can affect the quality and color of the vegetables you’re canning. So as long as you have table salt, sea salt or kosher salt without anti-caking agents and iodine in them you’re set to go.
Kimberly @ The Daring Gourmet says
As for the sugar, it helps temper the harshness of the vinegar but you can definitely reduce the amount if you prefer.
Dorothy Middaugh says
Hi, I read a response from someone that said this wasn’t really a dill relish, but more of a sweet relish. I have s good sweet relish recipe, but was hoping this was more “dill ish”. Should I just reduce maybe half the sugar or double the dill seed?
Thanks
Dorothy
Kimberly @ The Daring Gourmet says
Hi Dorothy, I have a sweet pickle relish on my blog also – different flavor profile and definitely sweeter. Yes, you can simply reduce the amount of sugar if you prefer it more tart/tangy.
Kathy says
Just wondering if I should weigh the cucumber before or after peeling and deseeding. Thank you for a timely response making this tomorrow
Kimberly @ The Daring Gourmet says
Hi Kathy, I usually go closer to 2 3/4 pounds of cucumbers so that I end up with roughly 2 1/2 pounds after peeling and seeding them.
Paul says
Why do you soak the cucumbers, et al in a salt brine?
Kimberly @ The Daring Gourmet says
Hi Paul, it seems counterintuitive, but the salt brine draws out excess water from the cucumbers (important for getting the right pH level and preventing the relish from being too water-diluted) and it also improves texture.
Donna says
When it sits in the water over night should it be in the fridge
Kimberly @ The Daring Gourmet says
Hi Donna, just leave it out at room temp.
Ed says
I made this recipe a few months ago, turned out great! This evening I made a second batch. This time I added two hot peppers (1/2 cup) and substituted half as much brown mustard seed instead of yellow. Nice flavour but may be too spicy for some.
Kimberly @ The Daring Gourmet says
Fantastic, Ed, thank you!
ShaLane says
Can I add jalapeno to this? I think my husband would love that.Thanks for the recipe! I have SO many cucumbers and wasn’t sure what I was going to do with them all.
Kimberly @ The Daring Gourmet says
Absolutely, ShaLane! That’s a great way to add a little heat. And I’m so jealous of your huge cucumber crop – the chickens got all of ours this year ;)
Rachel says
Oh my goodness, This is so amazing! I wasn’t sure what to do with all of my cucumbers this year (pickles are great, but…) I and am so glad I found this recipe!
My husband is going to be so excited ,too :)
Thanks for sharing!!
Kimberly @ The Daring Gourmet says
Fantastic, Rachel, I hope you guys enjoy the relish!
Julie Thernes says
Can you tell me about how many cups is 2 1/2 pounds it’s easier forme to measure this way as I’m using smaller cucumbers :) thanks so much going to try this tomorrow!!
Kimberly @ The Daring Gourmet says
Hi Julie, I’m not really sure, I’ve never measured out the diced cucumbers in cups, sorry.
Jenn says
If/when you make this again, would you mind measuring the cups of cukes and onions and update the recipe? And ignore my previous email to boot? :-/
Colleen Bulman says
I like the look of this recipe it sounds scrumptious. Can I just make as in recipe and put it in jars put lids on etc without having to put it in a bath.
Kimberly @ The Daring Gourmet says
Hi Colleen, yes you can skip the water bath, it will just reduce the shelf life of the relish.
Erin says
Is there a difference between dill weed and dill seed?? And is the mustard seed ground or whole?
Kimberly @ The Daring Gourmet says
Hi Erin, dill seed generally has a stronger flavor than fresh dill weed but you can use dill weed instead. The kind of dill weed best for canning pickles and relish are the tall stalky ones with flowering heads that you only find in the summer (specifically for canning pickles). Likewise mustard seed has a stronger flavor and also doesn’t make the liquid murky.
Laura Kennedy says
This is the recipe we used last year to get rid of a surplus of cucumbers and green peppers. It was by far our favourite item that we canned and when June rolled around this year we used our last jar on some BBQ smokies and we were sad that we didn’t have any more for the summer! This year I am making loads of this recipe to share and stock pile so we have it for next summer. It really takes on an amazing flavour after a few months sitting on the canning shelf. Such a good recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Laura, thanks so much for the feedback!
LaDonna Greene says
Hi Kimberly! This is my first year canning and I’m so excited to find your recipe! I have Killebrew in my blood and when I saw your name, I thought I must try this out! I’m hoping it’s a good dill version although I read a few unhappy comments. I may try the less sugar route in hopes that works! Everything is soaking now! Have a blessed summer!
Kimberly @ The Daring Gourmet says
Hi LaDonna, great, let us know what you think! What is the name of the furthest back Killebrew you’re aware of? No doubt we’re related somehow – we have a lot of family history information and could probably make the connection :) Feel free to send me an email if you like at [email protected].
Nikki says
Do you think it would turn out okay if zucchini was used instead of cucumbers? Something ate all my cucumber plants this year but i have an abundance of zucchini.
Kimberly @ The Daring Gourmet says
Absolutely, Nikki, zucchini relish is awesome! Nothing else needs to change, just swap the cucumbers out for zucchini.
LaDonna Greene says
Is the nutritional info per jar?
Kimberly @ The Daring Gourmet says
Hi LaDonna, no, it’s for the entire batch. The nutritional info box won’t let me break it down by jar.
Jo says
Hi, I couldn’t find dill seed in the uk, but just read the latest commend of dill weed?I’m a little confused, is this what we call the dull herb in the uk? Can I use dried dill? It’s all in the pan ready to go. And I used salt flakes for soaking as not sure what salt you use kosher?. I have had an abundance of mini cucumbers this year, made picked strips last week but fancied something different and came across this ideal recipe. I presume water bath the jars is the same as sterilising them in the oven? Xx
Kimberly @ The Daring Gourmet says
Hi Jo, yes, dill weed refers to the herb. It grows in different stages: First as green fronds (which is what you normally find in the supermarket) and then in time those will flower and go to seed. As I noted in the previous comment, it’s those flowering dill heads that are considered the most ideal for canning pickles and relish, but the green fronds of the dill can also be used as can dried dill.
Ron Lancour says
Hi Kimberly
I make a lot of different pickles, garlic dills, mustard, million dollar, beets, carrots, and bread and butter. Mostly my mothers fall fare award winning recipes. Your recipe looked like a new one to try. I slid the far to 14 pints and printed the recipe. Made 12 pints. Looks absolutely great, just like the pictures. Only one little problem, well not really a big problem but the taste test revealed they were a bit vinegary. Could it possibly be from using 7% rather than 5% vinegar. Maybe after the canning process and sitting a couple weeks they will be better. Love the texture and we will for use them all.
Ron
Kimberly @ The Daring Gourmet says
Hi Ron, thanks for the feedback. Yes, 7% will make a difference and definitely after a couple of weeks it’s better as the acidity mellows out a bit.
Kellie Harper says
I shredded 22 cups of zucchini this summer and put them in the freezer. Can I use the frozen zucchini, squeeze out the water and skip the salt soak? I appreciate your advice. Thank you
Kimberly @ The Daring Gourmet says
Hi Kellie, vegetables have a crazy ability to retain water, even when we’ve squeezed the living daylights out of them :) I would still give them the salt soak.
Jenn says
Made this today, guess I’m hoping it gets more flavourful over time. Out of the pot, I find it too much vinegar flavour and ended up adding additional sugar to compensate. Perhaps the dill relish is just not for me :) Trying the sweet version with the rest of the veggies already prepped.
Kimberly @ The Daring Gourmet says
Hi Jenn, that’s the nature of relish straight from the pot, it will be acidic, but the acidity mellows over time and for that reason relish is best enjoyed a week or two later – the flavors will have had more time to meld as well.
Caitlyn says
Once you open a sealed jar, how long will the relish last? Does it have to be consumed in a week or two or will it last a few months?
Kimberly @ The Daring Gourmet says
Hi Caitlyn, it will keep for a few months. Just check for mold or a bad smell and if neither are present then it’s still good.
Cathryn says
Would this recipework if I use summer squash and zucchini instead of cucumbers?
Kimberly @ The Daring Gourmet says
Hi Cathryn, yes it sure will!
Brandy says
What is the shelf life of this particular recipe? I usually keep things I have canned myself for a year, I just worry that they will go bad.
Kimberly @ The Daring Gourmet says
Hi Brandy, from a safety standpoint it will keep at least a year but for optimal flavor I would eat it within 6 months.
Lori says
I have made your recipe for dill pickles and absolutely loved it!!! Today i am making dill relish.I would like to add some corn for a few of the jars to make corn relish.Do you think it would work? ??
Kimberly @ The Daring Gourmet says
Hi Lori, that’s fantastic, I’m so glad you enjoyed it, thank you! Yes, you can add some corn. The main thing is not to adjust the vinegar/salt content – it needs to stay at the right pH level – but feel free to add some corn.
Yvonne says
The recipe sounds good but the nutritional information scares me. What is the serving size?
Kimberly @ The Daring Gourmet says
Hi Yvonne, sorry for the scare, the nutritional information was for the entire batch (4 pints). I’ve just updated it to reflect the nutritional info per serving (one tablespoon).
Phyllis says
Hi, I guess I should’ve read the entire recipe before I bought the spices. I assumed since it’s Dill Relish there wouldn’t have sugar in it. How do you think it would turn out without it? Has anyone reading this ever made it without the sugar? Thanks in advance!!
James F J says
Just made my second batch of this. I could eat this with a spoon, SO good! Will be making two more batches to give to friends. Thanks for this awesome recipe!
Kimberly @ The Daring Gourmet says
Fantastic, James, I’m so glad to hear that, thank you!
Jennifer Jones says
I’m about to make this, do you add ladle in with a slotted spoon or a regular ladle with juices? Thanks!
Kimberly @ The Daring Gourmet says
Hi Jennifer, no slotted spoon, ladle it in with the juices. The relish will thicken over time and the acidity of the juices is what acts as the preservative. Happy canning!
James says
Do you refrigerate the during the soaking process or just leave it out on the counter. Just finished chopping everything and covered it the water
Kimberly @ The Daring Gourmet says
Hi James, you can just leave it on the counter. If it’s pretty hot indoors you can refrigerate it. Happy canning!
Liz Bond says
Just finished making this, I have been on this planet for 38 years and only a month ago have I discovered mustard relish LOL! I think it’s the best thing since sliced bread. So instead of paying $5 a jar for it in the market here in town I decided to make my own, and that’s when I came across this recipe, it is delicious and very easy to follow. The only thing I did was cut the sugar down to 1/3 of a cup. I wish I could post a picture of this just to show the color it looks exactly what you get in the store, just made with more love and less junk LOL! Thank you for the recipe.
Kimberly @ The Daring Gourmet says
I’m so glad, Liz, thanks for the feedback!
Angharad says
how long can they be kept in the jar as i will batch cook
thanks
xx
Kimberly @ The Daring Gourmet says
Hi Angharad, when properly canned the jars will keep for up to a year but for optimal flavor should be eaten within 6 months.
Arlene Lantzer says
How many pint jars do you fill with this mixture? I think I cut too many cuckes.. :) Just making sure –
Kimberly @ The Daring Gourmet says
Hi Arlene, this makes about 4 pints.
Rosemary Rosales says
I do not have fresh green or red peppers on hand, but I do have some frozen. Can I use frozen peppers in this recipe?
Kimberly @ The Daring Gourmet says
Hi Rosemary, that should work just fine. Happy canning!
Rosemary Rosales says
Thank you. Want to get started now so they can sit overnight.
vicki says
The head space should be 1/2 inch not 1/4 inch when canning relishes.
Hazel says
Hi Kimberly,
Just trying the relish, I’vegot it in the water with salt… do I leave it at room temp or in the fridge and do I cover it?
Thanks in advance
:)
Kimberly @ The Daring Gourmet says
Hi Hazel, just leave it out at room temp and if you have flies buzzing around go ahead and cover it.
Andrea says
Hi. I’ve followed your recipe exactly and it’s in the jars after the bath. It seems a bit runny from viewing it. Will it thicken as it matures or has it gone horribly wrong? Cheers. Andrea
Kimberly @ The Daring Gourmet says
Hi Andrea, it will thicken a bit once it has fully cooled and has sat for a while.
Anonymous says
Thanks Kimberley, it looks like your photos so fingers crossed. I’ll let you know how I get on.
Laurie says
Going to try this recipe this weekend just confused by the salt
Not sure if I should go on the hunt for pickling salt or use what I have in the house
I have never did any canning before
Kimberly @ The Daring Gourmet says
Hi Laurie, no, you don’t need to use pickling salt. Kosher salt and sea salt are both great alternatives. You can use regular table salt too but because it has iodine and anti-caking additives in it, it can negatively impact the color and texture of the pickles, but it’s safe to eat.
Cami Weyland says
Excellent relish, love the flavor! Will be making another batch tomorrow!
Kimberly @ The Daring Gourmet says
Fantastic, Cami, thanks so much for the feedback!
Laurie says
Kimberley, I just opened my jar from last weekend and the relish is perfect …followed the recipe just used fresh dill from garden. It’s so good even after one week. I used Kosher salt all good. Thanks for sharing I’m passing on this recipe to some friends. :)
Kimberly @ The Daring Gourmet says
Wonderful, Laurie, I’m so happy to hear that, thank you!
April Minor says
Laurie, how much fresh dill did you use per batch? I have fresh dill and was wondering. thanks.
Matthew J Frost says
I tried this recipe and it is very good i found it too sweet for a dill pickle relish and although it only calls for 2 tsp celery seed the taste of the celery seed comes through too strong, i will make this again omitting the sugar and using half the celery seed called for in the recipe. Thanks, I’ll post how the 2nd batch comes out with the slight changes.
Thies says
I just finished making this and am canning it now. It’s exactly what I wanted. I had a bunch of overripe cukes and an odd mixture of onions and peppers from the garden and just used what I had. I had never made relish, so now I know the basics, thanks to you and can carry on experimenting with corn, etc.
Incidentally I just guessed at the amount of diced cucumbers and I ended up with exactly two pints! Thanks much for your recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Thies, I’m so glad you liked it, thank you!
Tara says
This is wonderful! It taste so much better than the store bought kind. It has so many layers and depth of flavor. I’m reminded of bread and butter pickles by the spices. I love it! The recipe made 4 pints and I’ll give one to my mom along with an Indian apple chutney I made 3 pints of. I used Boston pickling cukes from this year’s garden which had a beautiful yellow and green skin that was thinner and more tender than the dark green ones in the store, so I opted to leave the skins. Thanks so much for this recipe. Relish is one of those thing we use rarely and always forget to purchase. This is my first year canning and I’ve made salsa verde from garden tomitillo, tomato sauce, paste, and red salsa from garden tomatoes as well as the relish and chutney. I have 6 pint jars left and plan on more salsa but I’ve been down with the flu, so hopefully the tomatoes can wait….
Kimberly @ The Daring Gourmet says
Fantastic, Tara, thanks so much for the feedback! You’ve been on a canning roll, that is so exciting! I hope you feel better soon. Best, Kimberly
J'Marinde says
I came to this fro a google link where I searched for REFRIGERATOR – meaning no boiling water baths) homemade dill pickle relish. I am very disappointed to find yet another boiling water bath recipe. Can this be made as refrigerator pickling? I am 71 with arthritic hands/wrists and don’t feel safe working with hot glass and boiling water of that capacity.Thanks
Sue says
I have a question, earlier in the comments sectio- feb. 2029 you replied that it doesn’t matter if you use a slotted spoon, as pictured, but in 2018 you replied: “Hi Jennifer, no slotted spoon, ladle it in with the juices. The relish will thicken over time and the acidity of the juices is what acts as the preservative. Happy canning!”
I used a slotted spoon and canned 5 pints this morning, 07.19.19. Are they ok for shelf life?
Kimberly @ The Daring Gourmet says
Hi Sue, to clarify, I didn’t say it doesn’t matter if you use a slotted spoon, I said how much liquid you add to the jars is largely personal preference. But yes, you’ll need to add some of the brine to the jars so that the relish isn’t dry. Looking at your jars now, are the relish pieces submerged in liquid, a similar consistency to the store-bought relish?
Sue says
Teo more question/ comment: I consider myself still a novice canner so forgive me… there was a lot of the spices left in the brine after canning. As I asked a bit ago, I’m going to reheat the brine after soaking cucumber chips tonight and make hamburger pickles, how will the PH be affected? Should I have kept stirring the brine while putting the mixture in the jars with the slotted spoon? Thanks for your patience.
Kimberly @ The Daring Gourmet says
Hi Sue, no, you should never re-use the brine because it will become too watered down and yes, that will impact the pH so that it’s no longer safe for canning. You’ll need to make a new batch of pickling brine.
Michele says
I made this recipe using zucchini, followed the same instructions. Turns out great… and uses up all that extra zucchini.
Kimberly @ The Daring Gourmet says
Fantastic, Michele! My mom used to make zucchini relish a lot, it’s a perfect substitute for the pickles.
Jasmine Johnson says
Giving this a try! Why do the veggies need to sit for 6 hours or overnight in the salt water? What is the purpose? Can that time be shortened? Thank you
Kimberly @ The Daring Gourmet says
Hi Jasmine, sitting in salt water will draw additional liquid out of the vegetables which is important for canning – if too much liquid is still in the vegetables it will dilute the vinegar solution and lower the pH level making it unsafe for canning. They need to sit for at least 6 hours.
Jasmine Johnson says
Thank you ❤