BEST 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!

4.83 from 146 votes

Prep Time 30

Cook Time 25

Total Time 55

Course condiment

Cuisine American

Servings servings

Calories 6 kcal

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

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.

Keyword Dill Pickle Relish, Pickle Relish

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