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.
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.
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.