Dill Pickle Relish
photo by Anonymous
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Yields:
-
5 pints
ingredients
- 1419.54 ml cucumbers, chopped
- 473.18 ml red bell peppers, chopped
- 473.18 ml onions, chopped
- 236.59 ml celery, chopped
- 157.80 ml salt
- 1419.54 ml water
- 946.36 ml cider vinegar
- 236.59 ml sugar (optional)
- 29.58 ml mustard seeds
- 4.92 ml celery seed
- 3 garlic cloves, minced
- 2 chili peppers, minced
- 118.29 ml dill weed, chopped
directions
- Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
- Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
- Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
- Store in cool dry place.
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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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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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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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Tweaks
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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!
RECIPE SUBMITTED BY
dianegrapegrower
United States