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
Rod says
Making a second batch tomorrow, this time a triple batch! First batch turned out so good. Personally I hand chop all the veggies for a more coarse relish.
Kimberly @ The Daring Gourmet says
Fantastic, Rod, thank you so much!
Jesse says
Can you use fresh dill instead of dill seeds?
Rebecca S Matt says
We are inviting our 6 grandkids over for “RELISH PARTY”. We’re are going to harvest the cucumbers together in the afternoon and brine them and set them in the fridge. Then we will set up tents, roast hot dogs over the BBQ and have supper and call it a night. The next morning we will make the herbs and boil the jars. Each one gets to take home a quart of relish and pictures.
Kimberly @ The Daring Gourmet says
So fun, Rebecca, I love your plan!
Veneta Softley says
I’ve made this recipe before and my family love it. I was thinking I used ACV instead of white will that be okay?
Kimberly @ The Daring Gourmet says
Hi Veneta, yes that’s no problem, it will just have a little different flavor profile. The important thing is that the vinegar is at least 5% acidity which white vinegar and apple cider vinegar both are.
Kathryn says
I made this relish 6 weeks ago. I opened a jar yesterday and the vinegar was over powering. Could I maybe add more cakes, onion and peppers. And reprocess?
Jenny says
Would it be ok to use Walla Walla sweet onions and replace green pepper with red or yellow peppers? Will it alter the taste of the relish? Excited to make & try this recipe.
Kimberly @ The Daring Gourmet says
Hi Jenny, yes you can definitely make those substitutions. It will alter the flavor a little but not in a bad way.
Anonymous says
This is my third year making but I use pickling cukes. The remains crunchy its great and I add more garlic.
I can’t make enough of it as it goes pretty fast! Was even offered $10 per jar!
Love the recipe 5 stars ⭐️
Hollie says
Do you need to refrigerate the soaking cucumbers, or can they sit on the counter overnight?
Kimberly @ The Daring Gourmet says
Hi Hollie, I just let them sit out at room temp.
Karen says
how much water do u add to salt
Kathy Oberreuter says
Can you use regular salt or does it have to be pickling salt?
Kimberly @ The Daring Gourmet says
Hi Kathy, the main thing is that the salt shouldn’t have any additives, including iodine and anti-caking agents, because they will turn the relish dark and make the brine cloudy and visually unappealing. For pickling it’s best to stick with either pickling salt, kosher salt or pure sea salt.
Anonymous says
Awesome recipe. I added some jalapeno peppers and red pepper flakes. It gave it a very zesty flavor. Family loves it!
Theresa says
I just realized I don’t have enough canning jars to hold the batch. Can I store in the fridge in a food-safe air-tight tupperware until the rest come in the mail (two days), the finish the canning process? Thanks!
Cecilia says
I’ve been there too, yes easy to reheat and can when the jars come in.
Denise says
Are there exact measurements? Thank you.
Matthew says
This was excellent! Followed instructions exactly and yielded 3 pints, but this is the best dill relish I’ve ever tasted! I may try it with 3 1/2 pounds of pickles next time to try to get to 4 pints.
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Matthew, thank you!
Angie says
I used 2.5 lbs of cucumbers pre-peeled and seeded. Im guessing that I should have use 2.5 lbs of peeled and seeded? I ended up with 3 jars instead of 4 and it is not as thick as what your picture appears to be. I’m sure it will still be delicious? 😬