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Home Ā» Food Ā» By Country or Region Ā» North America Ā» America Ā» Homemade Dill Pickle Relish

Homemade Dill Pickle Relish

August 15, 2014 by Kimberly Killebrew Ā· 346 Comments

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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.Ā Ā  It also adds a wonderful dimension to your pasta and potato salads. Last Summer I posted my recipe forĀ Sweet Pickle RelishĀ and here is the more savory version with a more pronounced dill flavor. Ā 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. Ā They’re much cheaper than English cucumbers (the ones that come shrink-wrapped) or pickling cucumbers and taste exactly the same. Ā I prefer to peel them since the peel is fairly tough. Ā We’re also going to remove the seeds.

cucumbers

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

dicing cucumbers

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

chopping onions

chopping peppers

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

Place the diced vegetables in a large bowl along with the salt. Ā 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. Ā 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. Ā 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. Ā Return to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes. Ā  Discard the bay leaves.

veggies in pot

Ladle the hot relish into the hot sterilized jars, leaving 1/4 inch of headspace. Ā Wipe the rims of the jars clean and seal tightly with the lids. Ā 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 relishĀ 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
4.60 from 62 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 (weighed prior to peeling and seeding),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 kosher or pickling salt (neither of these have additives which is important to avoid when canning)
  • 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
Keyword Dill Pickle Relish, Pickle Relish
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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346 Comments →

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346 Responses

  1. Mary Gregory says

    September 3, 2022 at 9:42 am

    I used this recipe for dill relish. Very good. I may make another batch. I can’t wait to try it in some potato salad. My finished relish looked just like the picture shown. I was even impressed with them. Thank you

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 8:28 pm

      Thank you, Mary, I’m thrilled that you enjoyed it!

      Reply
  2. Anny Brown says

    September 2, 2022 at 2:50 pm

    When letting the cucumber mixer sit for 6 hours to overnight is it left out on the counter or am I needing to put it in the fridge?

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 8:32 pm

      Hi Anny, I leave it on the counter overnight at room temperature. If your room temperature is hot then I’d refrigerate it.

      Reply
  3. Tiffaney says

    August 28, 2022 at 5:20 pm

    Delicious. I followed the recipe as written and we all loved it!

    Reply
    • Kimberly Killebrew says

      August 29, 2022 at 12:29 pm

      Thank you so much, Tiffaney, I’m thrilled to hear that! :)

      Reply
  4. Anonymous says

    August 26, 2022 at 2:34 pm

    I didnt have celery seed or mustard seed so I used pickling spice in place of those things. We will see in about a week.

    Reply
  5. Susan says

    August 19, 2022 at 7:26 am

    We made this last summer. We didn’t care for the flavor when added to tuna sandwiches(what we mostly use our relish for), but we loved the flavor of this relish with hot dogs and sausages! I’m sure the mustard seed flavor is what made this feel like a good complement for hot dogs. Thanks for sharing your recipe!

    Reply
    • Kimberly Killebrew says

      August 20, 2022 at 6:29 pm

      Thank you so much for the feedback, Susan, I’m glad you enjoyed it!

      Reply
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kimberly killebrew the daring gourmet

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

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