BEST Dill Pickle Relish

Name: BEST Dill Pickle Relish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 128 servings
Ingredients: 2½ lbs cucumbers; 1 large yellow onion; 1 small red bell pepper; 1 small green bell pepper; 3 cloves garlic; ¼ cup Kosher or pickling salt; 3 cups white vinegar; 1/2 cup sugar; 2 teaspoons dill seeds; 1 tablespoon yellow mustard seeds; 2 teaspoons celery seeds; 1/2 teaspoon Turmeric; 2 bay leaves

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4.9

468 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
128 servings
Calories
6 kcal
Course
Condiments
Cuisine
American

BEST Dill Pickle Relish

Nevaeh Sloan

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Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!

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Ingredients

Servings

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

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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. In addition, the relish needs to sit to give it time to absorb some of the liquid and to thicken.

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Nutrition Information

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Serving 1tablespoon Calories 6kcal (0%) Carbohydrates 1g (0%) Sodium 221mg (9%) Potassium 18mg (1%) Sugar 1g (2%) Vitamin A 40IU (1%) Vitamin C 2.3mg (3%) Calcium 3mg (0%) Iron 0.1mg (1%)