Tangy Dill Pickle Relish

Total Time
2hrs
Prep
2 hrs
Cook
0 mins

After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.

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Ingredients

Nutrition

Directions

  1. Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
  2. Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
  3. In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  4. Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
  5. Remove from heat, add the turmeric and mix well.
  6. Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
Most Helpful

5 5

I made this last weekend and it turned out great. I did use more cucumbers, because I removed the seeds. Also used my food processor to "grind" the cukes. Added a red pepper too and did not add any sugar.

5 5

This stuff is really good....I did not use any sugar. This is so much better than the grocery store stuff!!!

5 5

I've always made sweet relishes, never dill, but wanted to try something different for my 3rd batch of relish this season. This recipe is fantastic, I wish I'd made 2 batches, maybe I will if there are plenty more cukes. I did cut back on the salt and cut the sugar (to taste), used fresh dill, and Clear Jel instead of cornstarch but I just know from eating the couple teaspoons leftover in the pan that this will be our new favorite relish! Can't wait to open some in a few weeks! Thanks for the great recipe!