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.
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
Rinda Maddox says
Does the relish stay a little crunchy after a few months, or does the ingredients get mushy after being stored a few months? thanks!
Kimberly @ The Daring Gourmet says
Hi Rinda, it will retain a little crunch, yes.
Larry says
Second year making this!
We enjoyed it sooooo much we did a double batch this year!
Kimberly @ The Daring Gourmet says
Fantastic, Larry, thank you so much!
Amanda Evans says
Can I use pickling spice in place of the named spices? I have some from Marshall’s Creek Spices that has mustard seed, coriander seed, dill seed, all spice, black pepper, bay leaves, and chili peppers. Would this alter the taste too much?
Mitzeli says
This is the best relish I have ever had. Thanks for the recipe! Easy and delicious
Kimberly @ The Daring Gourmet says
That’s wonderful, Mitzeli, I’m so glad you enjoyed it, thank you!
george tarleton says
so, how do i make a small batch od dill relish to try out before i try canning?
Kimberly @ The Daring Gourmet says
Hi George, you can half the recipe or less.
Viola says
Made this today. Can’t wait to taste it but it looks more like salad cubes that I have always bought from the grocery store. Do you think if I chop the veggies in a chopper/processor it would be fine? I just feel that the veggies need to be smaller to be relish. Canning my garden veggies is all new to me because I have always packed them in the freezer. Any advise is greatly appreciated.
Kimberly @ The Daring Gourmet says
Hi Viola, yes of course, if you prefer it more finely chopped feel free to run it through your food processor.
Jean Perry says
Is that 2 1/2 pounds of cukes before peeling and seeding, or after?
Kimberly @ The Daring Gourmet says
Hi Jean, it’s before peeling and seeding.
Jean Perry says
Thank you! Can’t wait to try this!
J'Marinde says
I keep looking and searching for a homemade REFRIGERATOR dill pickle recipe and I keep getting fed these water bath recipes. Isn’t there any such thing as refrigerator dill pickle relish?
Maura says
I’m a bit confused about how you fill the Jars. Should you ladle the veg and liquid together or add them separately? Also I’m in the Uk and use twist on lids. Can I use a deep pan and water bath in that and I presume the lids need to be on tight or water will get in. Sorry for long question but this pickle is just what I’m looking for as we have over 20 ridge cucumbers to use up….and more growing. Thanks for any advice.
Deb says
Hi, I’ve just drained the salt water liquid off the vegetables. Is it all right if I put the vegetables in the fridge overnight and finish the rest of the process tomorrow?
Kimberly @ The Daring Gourmet says
Hi Deb, yes, that should be just fine.
Tianna says
Could you provide a measurement in cups for the veggies? I’m trying to halve the recipe but I’m unsure if I have the proper veggie to vinegar ratio.
Bernie Duty says
I made a batch of this relish, and tasted it right after making it and didn’t like the taste; however, after 2 weeks I opened a jar and wow, I love it! It definitely makes a difference when you wait a couple weeks for the flavors to mellow out. I found that this is true also of my hot salsa. I put some of this relish in some mayonnaise to make Tartar Sauce for some fish and OH-My-Goodness! Delicious! I ate the dill Tartar Sauce with a spoon. Now I’m going to put the dill relish in my deviled eggs for dinner tomorrow. Thanks Kimberly, for sharing this recipe!!
Kimberly @ The Daring Gourmet says
Fantastic, Bernie! YES, letting it sit for a while is key. Thanks so much for your feedback!
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 ❤
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.
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.
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?