Dill Pickle Relish – {Canning Relish}

A simple and easy recipe for canning amazing Dill Pickle Relish. This tangy dill pickle relish is perfect for anyone new to canning. Enjoy it on burgers, hot dogs, in potato or chicken salad.

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This dill relish is not sweet relish! I believe we have previously established that sweet relish is the spawn of cucumbers that satan grew in his garden of lost souls.

There is a little bit of sugar in here (much less than the original recipe calls for), but feel free to leave it out if you’d like. I find it brightens up the other flavors without making it sweet. Because, gross.

What is Relish Made Of?

This dill relish has fresh cucumbers, onion, pickling salt, onion, red pepper, turmeric, dill seed, and a little sugar.

It is important to use pickling salt in this recipe as regular salt has anti-caking agents in there which can impact the appearance of your relish.

What kind of cucumbers should you use for this dill relish? The basic answer is whatever you have on hand! I used a mix of slicing cucumbers and pickling cukes as that is what I grow in my garden.

Cucumbers from the store tend to have a wax coating on them which impacts their pickling ability. It is best to use homegrown or farmer’s market cukes in this recipe.

Try a few tablespoons of the finished relish in this Instant Pot Potato Salad.

Canning Supplies for Dill Pickle Relish

Check out this in-depth post for a complete list of canning supplies.

For canning relish, you’ll want:

• Water bath canner
• Jars – I recommend 8 oz jam jars unless you REALLY love relish and need it in bigger quantities
• New lids and rings
• Canning funnel
• Saucepan (I used my dutch oven)
• Ladle
• Food processor (optional, but highly recommended)
• Strainer
• Mixing spoon
• Knife
• Cutting board

Do You Peel Cucumbers For Relish?

For this recipe I have you leave the peels on. It adds more depth to the finished recipe. If your cucumber skins are tough, peel a few strips off (tiger stripes) to reduce the toughness.

How Do You Make Dill Pickle Relish

Wash cucumbers using a vegetable scrub brush.  Cut the cuke butts off, slice into 8 sections. Cut the seeds out of each section. Cut into 1-2 inch chunks.

In a food processor, pulse (use “pulse” instead of “on”, else you’ll end up with cucumber sauce) the cuke chunks in batches until the pieces look “relishy”. (That is a real term. Insert fart noise here).

Put the cucumber pieces in a bowl, sprinkle with salt and turmeric, and then pour the water over it. Cover, and let stand for 2 hours.

After 2 hours, put the cukes in a colander, and rinse thoroughly. Let drain and squeeze the cukes to release excess water.

In your food processor, dice the onion and pepper, or dice by hand. Add to a heavy-bottomed saucepan.

Add the cukes, sugar, dill seed to the onion/peppers. Pour the vinegar over everything, and bring to a boil (this will create a liquid called brine). Reduce the heat, and simmer for 10 minutes, stirring occasionally. Pro tip: It’s a good idea to start your water in the canner at this point.

Ladle the hot relish into your jars. Top with the hot brine (excess liquid from the pot). Leave 1/4 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).

Wipe the rim with a clean damp towel, and place your sanitized lid on top. Secure the ring.

Place the jars in the boiling water bath canner, and put the lid on. Process 15 minutes.

Remove the canner from the burner when the time is up. Let sit for 5 minutes, then remove the jars and place on a thick towel. Let the jars cool completely, check the seal, and store for up to one year in a cool dark location.  Makes about 7 pints.

Dill Pickle Relish Pro Tips/Recipe Notes:

• If you would prefer to use fresh dill for this recipe, substitute the dill seed with 8 heads of fresh dill.
• Don’t want to add onion to this dill relish? Feel free to leave it out!
• I like to peel half of the cucumbers that I use and leave the skins on the other cukes. It gives the texture and color a fun variety.
• You can use zucchini instead of the cucumbers if you’re knee-deep in zukes right now. Processing time remains the same.
• Leave the bowl of cucumbers, salt, turmeric, and water at room temperature during the brining process. This time is important for drawing out extra moisture from the cucumbers. Cold temps will slow that process.
• Wait one week after canning before opening to give the flavors a chance to meld.
• Upon opening, store the jar in the fridge for up to four weeks.
• If you don’t have enough jars to fill the canner, consider Canning Water in a few jars to stock your emergency drinking water supplies.

How Long Does Homemade Canned Relish Last?

Store sealed jars in a cool dark place for up to 12 months.

More Simple Canning Recipes Like This

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• Canning Carrots
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• Blackberry Syrup
• Canning Stewed Tomatoes
• Canning Peaches – How to Can Peaches
• Canning Whole Tomatoes
• Canning Diced Tomatoes
• Check out all my canning recipes!

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5 from 11 votes

Dill Pickle Relish - {Canning Relish}

Prep Time15 mins

Cook Time25 mins

Brine time2 hrs

Total Time40 mins

A simple and easy recipe for canning amazing Dill Pickle Relish.

Servings: 224

Course: Condiments

Cuisine: American

Keyword: homemade dill relish, how to can dill relish

Calories: 3kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 8 pounds pickling cucumbers
• 1/2 cup pickling salt
• 2 tsp turmeric powder
• 4 cups water (see step 3)
• 4 cups white vinegar
• 1 white onion diced
• 2 tbsp sugar
• 2 tbsp dill seed
• 1/4 cup red pepper fresh

US Customary - Metric

Instructions

• Wash cucumbers using a vegetable scrub brush.  Cut the cuke butts off, slice into 8 sections. Cut the seeds out of each section. Cut into 1-2 inch chunks.
• In a food processor, pulse (use "pulse" instead of "on", else you'll end up with cucumber sauce) the cuke chunks in batches until the pieces look "relishy". (That is a real term. Insert fart noise here).
• Put the cucumber pieces in a bowl, sprinkle with salt and turmeric, and then pour the water over it. Cover, and let stand for 2 hours.
• After the 2 hours, put the cukes in a colander, and rinse thoroughly. Let drain and squeeze the cukes to release excess water.
• In your food processor, dice the onion and pepper, or dice by hand. Add to a heavy-bottomed saucepan. 
• Add the cukes, sugar, dill seed to the onion/peppers. Pour the vinegar over everything (to create the brine), and bring to a boil. Reduce the heat, and simmer for 10 minutes, stirring occasionally. Pro tip: It's a good idea to start your water in the canner at this point.
• Ladle the hot relish into your jars. Top with the hot brine (excess liquid). Leave 1/4 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).
• Wipe the rim with a clean damp towel, and place your sanitized lid on top. Secure the ring.
• Place the jars in the boiling water bath canner, and put the lid on. Process 15 minutes for pints or half-pints.
• Remove the canner from the burner when the time is up. Let sit for 5 minutes, then remove the jars and place on a thick towel. Let the jars cool completely, check the seal, and store for up to one year in a cool dark location. Makes about 7 pints.

Notes

Adapted from Ball Blue Book of Preserving

 

If you would prefer to use fresh dill for this recipe, I would substitute the dill seed with 8 heads of fresh dill.

 

Don't want to add onion to this dill relish? Feel free to leave it out!

 

Leave the bowl of cucumbers, salt, turmeric, and water at room temperature during the brining process. 

 

Wait one week after canning before opening to give the flavors a chance to meld.

 

Upon opening, store the jar in the fridge for up to four weeks.

 

Store sealed jars in a cool dark place for up to 12 months.

Nutrition Facts

Dill Pickle Relish - {Canning Relish}

Amount Per Serving (1 tbsp)

Calories 3

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 60mg3%

Potassium 24mg1%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 15IU0%

Vitamin C 0.8mg1%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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