By dianegrapegrower on May 30, 2005
Photo by Flafarmboy
Photo by Flafarmboy
"A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired."
Serving Size: 1 (4234 g)
Servings Per Recipe: 1
"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!"
"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."
"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."
"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!"
"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."
"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!!!"
"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."
"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."
"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."
"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."
"It taste good, but not like the dill relish you buy in the store. This relish taste more like bread and butter pickles to me."
"This stuff is great, my whole family cant seem to get enough"
"Very tasty and real good flavor, great way to use cucumbers that are a funny shape and not good for pickles. I decreased the sugar to 2/3 cup and it tasted great."
"This was good but not as good as Bernardin's recipe."
"The best dill relish I have ever tasted. All of the flavors meld together and then pop! I did reduce the sugar and used zucchini instead of cucumber (had some left over from making a sweet zucchini relish)."