15 Reviews

With my changes, I thought this tasted very similar to store-bought dill relish (which my family loves). I used all zucchini instead of cucumber, white vinegar instead of cider vinegar, 1/2 cup sugar, not so many mustard seeds and no chili peppers. We love it so much, I am making and canning more this weekend!

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eyeland_girl2000 September 17, 2009

I used 1/2 cup sugar and it was still to sweet, and it was also too vinegary. I haven't tried doing this yet, but I would recommend trying 1/3 cup sugar, 3 cups vinegar, and 1 cup water.

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kspof August 12, 2011

This is the best dill relish I have ever tasted. I added 1/2 c sugar and 1/2 t tumeric. I also used mixed color peppers, red, yellow, & orange. It was extemely easy. I am on my 2nd batch already, because we've eaten so much of the 1st batch. Great served over cream cheese and eaten with crackers! Thanks for sharing.

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Flafarmboy April 28, 2012

Our Family Loves this relish. It is better than what you get at the store. You can even use the overload of cucumbers and zucchini. Thanks for sharing. This is our third year for using it!

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bestrelish May 27, 2011

I didn't realize until I was in the middle of making a quadruple batch, that this recipe must be calling for fresh dill weed and NOT dried dill weed. I wish the recipe had been more clear as I now have a huge amount of relish that has way too much dill in it! Thankfully I realized it before I put in a full 2 cups of dill weed, but I still got too much in it. I probably won't try this again.

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blessed_mama July 05, 2009

i have been looking for a good dill relish recipe. the search is over. this is soooo delicious. i did not have red bells, so i substituted green and added a jar of minced pimientos for color. i doubled the recipe and turned out fine. this recipe will be a staple for my summer canning. thanks!!!

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auntboby July 16, 2007

Made up three batches of this relish. Opened a pint yesterday, and another one today, it is just that darned good. Thank You for sharing this wonderful recipe.

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Chabear01 August 22, 2006

A good dill relish. I used zucchini instead of cucumbers, because they are the biggest producers right now. I reduced the sugar to 2 tablespoons and added 2 tbls cornstarch to thicken slightly. I may have reduced the sugar too much, because it's slightly astringent, but that may mellow over time. Thanks for sharing this easy and tasty relish.

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Deb Wolf July 21, 2005

Let me also add my kudos for a great recipe. I used a red jalapeno and no peppers (my family can't eat green peppers). We loved it and have been putting it on everything. Thanks for sharing.

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mary winecoff June 20, 2011

I made this about 2 weeks ago and left out the sugar and it was a little tart. Today I used 1/2 cup sugar and 2 red jalapenos (minus the veins and seeds) and I have to say it is very good - great recipe and I'll use it from here on out.

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Roz Meyer September 01, 2009
Dill Pickle Relish