BEST Dill Pickle Relish
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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!
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.
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.
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. In addition, the relish needs to sit to give it time to absorb some of the liquid and to thicken.
It’s so satisfying to see the end result of your labors – and you can enjoy this relish all the year long!
For more pickled vegetable recipes be sure to try my:
- Giardiniera
- Corn Relish
- Sweet Pickle Relish
- Branston Pickle
- Pickled Red Onions
- Pickled Pepperoncini Peppers
- Sweet Pepper and Onion Relish
- English Pickled Onions
- Pickled Banana Peppers
- Pickled Okra
- Pickled Green Beans
- Pickled Asparagus
- Pickled Turnips
- Pickled Peppers
- Pickled Beets
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BEST Dill Pickle Relish
Equipment
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 roughly 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. In addition, the relish needs to sit to give it time to absorb some of the liquid and to thicken.
Nutrition
Originally published on The Daring Gourmet February 15, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
how long can they be kept in the jar as i will batch cook
thanks
xx
Hi Angharad, when properly canned the jars will keep for up to a year but for optimal flavor should be eaten within 6 months.
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.
I’m so glad, Liz, thanks for the feedback!
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
Hi James, you can just leave it on the counter. If it’s pretty hot indoors you can refrigerate it. Happy canning!
I’m about to make this, do you add ladle in with a slotted spoon or a regular ladle with juices? Thanks!
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!
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!
Fantastic, James, I’m so glad to hear that, thank you!
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!!
The recipe sounds good but the nutritional information scares me. What is the serving size?
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).
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? ??
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.