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

Homemade Dill Pickle Relish

August 15, 2014 by Kimberly Killebrew · 324 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.   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
4.58 from 56 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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324 Responses

  1. Katie says

    August 19, 2021 at 6:10 am

    I really want a dill taste. We are trying to get the same flavor (or better) as store bought. I have fresh dill plants available as well as dill seeds. Would you just add more dill seeds or add any fresh dill?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 19, 2021 at 7:08 am

      Hi Katie, for a strong dill taste you can add both the seeds and the fresh dill.

      Reply
  2. Monica says

    August 18, 2021 at 2:18 pm

    What do you do with the “guts” of the cucumber? It feels wasteful to toss them… suggestions?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 18, 2021 at 2:46 pm

      Hi Monica, I feed them to my chickens. Prior to having chickens I added them to my compost bin for my vegetable garden.

      Reply
  3. Sharon Mieske says

    August 14, 2021 at 2:59 pm

    Do you have a relish that includes tomatoes?

    Reply
  4. Alyson says

    August 13, 2021 at 11:20 am

    When making my pickles I like to let them sit on ice for about an hour before making the recipe it makes the pickles crunchier and crispy without using alum. Can I do that with this relish recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 14, 2021 at 7:05 am

      Hi Alyson, I don’t see why not. Happy relish making!

      Reply
  5. Angie says

    August 12, 2021 at 3:36 pm

    Can you leave the mixture for less than six hours if you’re short for time?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 12, 2021 at 6:05 pm

      Hi Angie, I wouldn’t reduce the time by more than an hour. The primary purpose of that is to draw out excess water so that you don’t dilute the brine, thus altering the pH level and rendering the relish unsafe for canning.

      Reply
  6. Allyson says

    August 10, 2021 at 11:42 pm

    Thanks for this recipe! Dill relish is my fav and have never made my own. Love hearing the “pop” of lids sealing! Brings back warm fond memories water bath canning with my grandmother, aunt, and my mom when a young girl. I added some cayenne pepper to this recipe for an extra kick, substituted white vinegar for apple cider vinegar, and used Japanese cucumbers. Can’t wait to taste after the mellowing week! Thanks again for sharing.

    Reply
  7. Toni says

    August 9, 2021 at 11:27 am

    In other recipes, they add as much water as they do vinegar. Could I do that with this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 9, 2021 at 4:16 pm

      Hi Toni, for the relish to be safe for canning it has to be the correct pH level. Adding water will dilute the acidity and render it unsafe. Other recipes I’ve seen that include water in the ingredients list aren’t including that water in the actual brine, that’s just the water for soaking the diced veggies and that water is drained before adding the vinegar brine.

      Reply
  8. Anonymous says

    August 8, 2021 at 8:14 am

    I just made this recipe. I think it has too much vinegar. The vinegar taste is overwhelming. Next time I will reduce the vinegar and maybe substitute some lemon juice. I will also add some jalapeno for a little extra spice. Overall a great recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 9, 2021 at 6:18 am

      If you eat it straight away yes, the vinegar will be overpowering. As noted in the recipe, the relish needs to sit for at least a week before using it so the flavors have time to meld and the vinegar mellows out.

      Reply
      • KaDee says

        August 9, 2021 at 9:42 am

        Do you leave the pickling spices mixed with the relish?

        Reply
        • Kimberly @ The Daring Gourmet says

          August 9, 2021 at 4:18 pm

          Hi KaDee, yes you do. They soften up.

          Reply
  9. Barb Wisner says

    August 6, 2021 at 4:27 pm

    Do you refrigerate overnight? Or sit bowl out on counter

    Reply
    • Kimberly @ The Daring Gourmet says

      August 6, 2021 at 6:45 pm

      Hi Barb, no need to refrigerate, just let it sit out, covered, at room temp.

      Reply
  10. Karen says

    August 4, 2021 at 6:32 pm

    Did you use pint jars or a smaller size?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 4, 2021 at 6:57 pm

      Hi Karen, this makes approximately 4 pints of relish. You can also use 8 half pint jars if you prefer.

      Reply
  11. Michael Smithers says

    August 4, 2021 at 9:17 am

    Made again this year as gherkins growing mad. Added 4 birds eye chillies to spice it up, lovely with burgers.
    Did the water bath, though these don’t last us long 😋

    Reply
    • Kimberly @ The Daring Gourmet says

      August 4, 2021 at 10:42 am

      Thank you so much, Michael, I’m happy it’s become a favorite!

      Reply
  12. Carol Fierro says

    August 3, 2021 at 5:44 am

    I want to make this today..I have to ask if this tastes very dill ? My favorite relish is dill. Love your site so glad I found you.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 3, 2021 at 11:21 am

      Hi Carol, not overly dill but you can certainly add more. How intense the dill flavor is will also of course depend on the quality of the dill you use.

      Reply
  13. Janet says

    August 2, 2021 at 9:19 am

    Can I add jalapenos to the relish?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 2, 2021 at 4:32 pm

      Yes you can, Janet!

      Reply
  14. Jane Cornwell says

    July 31, 2021 at 1:03 pm

    I am making this now, with Armenian cukes. Can’t wait to see how they turn out!!

    Reply
  15. Patti Beam says

    July 29, 2021 at 8:00 am

    The recipe sounds great. My problem is I have a ton of burpless cucumbers. I know they are not good for pickles but how would they work in relish? Sure would like to be able to use them.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 29, 2021 at 7:56 pm

      Hi Patti, I wouldn’t hesitate to use your burpless cucumbers for this relish. Happy relish making! :)

      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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