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. Â They’re much cheaper than English cucumbers (the ones that come shrink-wrapped) or pickling cucumbers and taste exactly the same. Â I prefer to peel them since the peel is fairly tough. Â We’re also going to remove the seeds.
So peel the cucumbers and thinly slice them lengthwise. Â Slice them into strips, discarding the inner strip of seeds. Â 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: Â There are no green bell peppers shown in the pictures and they weren’t added to this particular batch, but they belong in it. Â Okay, now that that’s clear, let’s move on.
Place the diced vegetables in a large bowl along with the salt. Â 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. Â 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. Â 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. Â Return to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes. Â Discard the bay leaves.
Ladle the hot relish into the hot sterilized jars, leaving 1/4 inch of headspace. Â Wipe the rims of the jars clean and seal tightly with the lids. Â 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!
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
BEST Dill Pickle Relish
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
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.
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? :-/
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!
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 ;)
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!
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.
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.
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.
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.
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.
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.
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.
Nathan Lombough says
Excellent relish and my go-to recipe from now on. Thanks!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Nathan!
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! :)
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!