Dill Relish

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Dill Relish is a classic condiment that adds bright, tangy flavor to everything from hot dogs to potato salad. This tested canning recipe makes a crisp, flavorful relish using fresh cucumbers, dill seed, and just a touch of sugar. It’s a great way to preserve a 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 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

This relish is mildly tangy with just a touch of sweetness—perfect if you're not a fan of overly sugary condiments. The salt draws out the water, giving you a firmer texture, while the turmeric infuses color into every piece.

If you add the turmeric directly to the jars, it’ll be a bit much and give you a gritty relish. That’s why it’s just added in the soak. Great color, without impacting flavor or texture.

You can scale this recipe up or down, just be sure to keep the vinegar and salt ratios the same to preserve acidity. If you prefer a chunkier relish, pulse the cucumbers less in the food processor. This recipe stores well for up to 18 months in a cool pantry—just refrigerate after opening.

Nutrition