BEST Dill Pickle Relish
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
128 servings
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Calories
6 kcal
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Course
Condiments
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Cuisine
American
BEST Dill Pickle Relish
Description
The BEST Dill Pickle Relish blends freshly diced cucumbers, yellow onion, and red and green bell peppers with minced garlic for texture and flavor complexity. After salting and soaking overnight, the vegetables release excess moisture, which is rinsed off to ensure the relish is not overly salty. Simmering them briefly with white vinegar, sugar, and a mix of dill seeds, yellow mustard seeds, celery seed, turmeric, and bay leaves infuses the relish with traditional pickling spices and bright acidity.
This cooking method preserves the crunch of the vegetables while developing a balanced tangy and mildly sweet taste. The spices give the relish characteristic dill pickle flavors complemented by the sharpness of mustard and aromatic celery seed, with turmeric adding color and subtle earthiness.
The recipe yields four pints of relish that can be canned with a boiling water bath for long shelf life or refrigerated after opening to maintain freshness. It enhances many dishes as a condiment and provides a classic texture and flavor combination that is consistent and reliable for home canning.
Ingredients
- 2½ lbs cucumber weighed prior to peeling and seeding), peeled, center row of seeds removed, and finely diced
- 1 yellow onion finely diced, large
- 1 bell pepper finely diced, small red
- 1 bell pepper finely diced, small green
- 3 cloves garlic ,finely minced
- ¼ cup kosher salt neither of these have additives which is important to avoid when canning, or pickling salt
- 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 seed
- 1/2 teaspoon Turmeric
- 2 bay leaf
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128servings
Amount Per Serving
Calories 6 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 221mg | 9% |
| Potassium | 18mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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