Best Tangy Dill Pickle Relish Recipes

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HOMEMADE DILL PICKLE RELISH



Homemade Dill Pickle Relish image

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

Provided by Kimberly Killebrew

Categories     condiment

Time 55m

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 tablespoon, Calories 6 kcal, Carbohydrate 1 g, Sodium 221 mg, Sugar 1 g

EASY HOMEMADE DILL RELISH RECIPE



Easy Homemade Dill Relish Recipe image

Provided by The Prairie Homestead

Categories     Canning

Time 3h15m

Number Of Ingredients 9

8 pounds pickling cucumbers (big or small!)
1/2 cup non-iodized salt (I like this one)
2 teaspoons tumeric
2 medium onions, finely diced
1/3 cup organic sugar
2 tablespoons dill seed
1 tablespoon mustard seed
4 bay leaves
4 cups white vinegar

Steps:

  • Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
  • Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
  • Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
  • After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
  • Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
  • Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
  • At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
  • Remove the bay leaves.
  • Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)

OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)



Old-Fashioned Pickle Relish (Traditional or Spicy) image

Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water.

Provided by dawnie2u

Categories     Easy

Time 12h45m

Yield 10-12 half-pints

Number Of Ingredients 10

4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
1 tablespoon red pepper flakes (for the spicy version)

Steps:

  • Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
  • Let stand 2 hours up to 12 hours.
  • Drain thoroughly, pressing out excess liquid.
  • Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
  • Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
  • Pack hot into 1/2 pint jars.
  • Process in a water-bath for 10 minutes.

Nutrition Facts : Calories 353.7, Fat 0.6, SaturatedFat 0.1, Sodium 2837, Carbohydrate 87.3, Fiber 1.6, Sugar 83.2, Protein 1.2

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