Dill Relish

5 from 2 votes

Dill relish is a classic condiment with a bright, tangy flavor for hot dogs, burgers, and potato salad. This tested canning recipe makes a crisp relish with fresh cucumbers, dill seed, and just a touch of sugar. It's a great way to preserve the summer cucumber harvest in a form that's useful all year long.

Prep Time2

Cook Time15

Canning Time15

Total Time2 30

Course: Relish

Cuisine: American

Keyword: dill pickle relish, dill relish

Servings: servings, makes 7 pints

Equipment

Ingredients

8 lbs pickling cucumbers finely chopped
½ cup canning and pickling 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 (see notes). 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

Flavor: This relish is mildly tangy with just a touch of sweetness, so it suits anyone who isn't a fan of sugary condiments. The salt draws out water for a firmer texture, and the turmeric colors every piece.

Turmeric: The turmeric goes in the soak, not the jars. Added directly to the jars, it's a bit much and gives you a gritty relish. In the soak, it gives great color without affecting flavor or texture.

Batch size: You can scale this recipe up or down, as long as you keep the vinegar and salt ratios the same to preserve acidity. For a chunkier relish, pulse the cucumbers less in the food processor.

Altitude adjustments: Processing time for pints in a water bath canner.

0 to 1,000 feet: 15 minutes
1,001 to 6,000 feet: 20 minutes
Above 6,000 feet: 25 minutes

Storage: Sealed jars keep for up to 18 months in a cool pantry. Refrigerate after opening.

Nutrition