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Dill relish is a classic condiment that’s surprisingly easy to make at home, and it tastes so much better than store-bought. This tested canning recipe gives you a perfectly balanced relish with just the right amount of tang and crunch.
It’s ideal for topping burgers, hot dogs, or mixing into picnic salads.
Dill relish is one of those classic pantry staples that makes everything better, from burgers and hot dogs to egg salad and tuna sandwiches. This recipe is adapted from the Complete Ball Book of Home Preserving, and it’s a tested, reliable option for preserving your cucumber harvest.
It’s a bit more effort than quick pickles, but the result is a zesty, tangy relish that’s worlds better than anything store-bought.
Ingredients for Dill Relish
This recipe starts with a generous 8 pounds of cucumbers and yields about 7 pints or 14 half-pints. The turmeric adds color and helps draw out excess moisture during the salting step, and the dill seed provides that classic pickle flavor. Use white wine vinegar for a slightly more mellow finish, or go with cider or white vinegar—just make sure it’s standardized to 5% acidity for safe canning.
- Pickling Cucumbers – Fresh, firm cucumbers are essential for texture. Avoid waxed cucumbers, which won’t soften properly and may interfere with brine absorption.
- Pickling or Canning Salt – Draws moisture from the cucumbers and seasons the relish. Do not substitute table salt, which contains additives.
- Turmeric – Adds vibrant yellow color and subtle flavor.
- Onions – For a sweet and savory balance.
- Sugar – Balances the acidity and rounds out the flavor without making the relish sweet.
- Dill Seeds – The defining flavor of dill relish. Do not substitute fresh dill.
- White Wine Vinegar – Offers a smoother, less sharp flavor than distilled vinegar, but 5% acidity is key.
Pickle Crisp (optional) – Helps retain a bit of crunch, though not required for safety.
How to Make Dill Relish
Start by finely chopping the cucumbers in a food processor, working in batches so they don’t turn to mush. Once chopped, mix them with salt and turmeric, then add cold water and let the mixture rest for about two hours. This salting step draws out excess moisture, ensuring your relish won’t be soggy.
The turmeric gives the relish color, but you don’t want to add it directly to the brine. It’s only used in the soak, which brightens the relish without making it gritty from dried spices (since it’s mostly rinsed away).
Drain the mixture well in a colander, rinse to remove excess salt, and drain again. Then combine the drained cucumber mixture with chopped onions, sugar, dill seeds, and vinegar in a large stainless steel pot. Bring it to a boil, then reduce the heat and simmer for about 10 minutes until everything is heated through and the mixture has slightly thickened.
Ladle the hot relish into prepared jars, leaving ½ inch headspace. If you’re using pickle crisp, add ⅛ teaspoon to each pint jar. Remove air bubbles, adjust the headspace, wipe the rims, and seal with two-part canning lids. Process in a boiling water bath canner for 15 minutes, adjusting for altitude as needed.
Altitude Adjustments
To ensure a safe seal, increase processing time based on your elevation:
- 0 to 1,000 feet – Process pints for 15 minutes.
- 1,001 to 6,000 feet – Process for 20 minutes.
- Above 6,001 feet – Process for 25 minutes.
Dill Relish
Equipment
Ingredients
- 8 lbs pickling cucumbers, finely chopped
- ½ cup pickling or canning salt
- 2 tsp ground turmeric
- 4 cups water
- 2½ cups finely chopped onions
- ⅓ cup sugar
- 2 Tbsp dill seeds
- 4 cups white wine vinegar, or cider/white vinegar, 5% acidity
- Pickle Crisp, optional, ⅛ tsp per pint
Instructions
- Finely chop cucumbers in a food processor and transfer to a large glass or stainless bowl. Sprinkle with canning salt and turmeric, add the water, and let stand for 2 hours at a cool room temperature or in the fridge.
- Drain thoroughly in a colander, rinse with cold water, and drain again to remove excess salt and moisture.
- Prepare a water bath canner, jars, lids, and rings.
- In a large stainless saucepan, combine the drained cucumber mixture with onions, sugar, dill seeds, and vinegar. Bring to a boil over medium-high heat, then reduce to a gentle boil for 10 minutes, stirring occasionally.
- Ladle hot relish into prepared jars, leaving ½ inch headspace. Add Pickle Crisp (if using).
- Remove air bubbles, wipe rims, and apply 2-part canning lids to fingertip tight.
- Process in a boiling water bath canner for 15 minutes (adjusting for altitude). Once the time has completed, turn off the heat and leave the jars in the canner for an additional 5 minutes before removing to cool completely on a towel on the counter. Check seals before storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cucumber Pickling Recipes
Looking for more ways to preserve cucumbers? Try Classic Dill Pickles or Sweet Gherkin Pickles for old-fashioned crunch. Sweet Cucumber Pickles are a fast option, while Kosher Dills deliver deli-style garlic flavor. You’ll also love the rich, tangy taste of Danish Asier Pickles, made from overripe garden cukes.
Relish Canning Recipes
Once your relish shelf is stocked, try making Zucchini Relish or Corn Relish for variety.
