Tangy Dill Pickle Relish

Submitted by Scutch

"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."

 

• Ready In: 2hrs
• Ingredients: 11
• Yields: 6-7 1/2 pints
• Serves: 48

ingredients

• 3 lbs cucumbers (about 8-9 pickling cucumbers)
• 2 -3 sweet onions
• 1⁄4 cup pickling salt
• 3 cups white vinegar
• 3⁄4 cup sugar
• 4 -5 garlic cloves, minced
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 1⁄2 teaspoon turmeric
• 2 tablespoons cornstarch

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.

Reviews

[barnes.kathryn]

Delicious! 5 stars! However, I am glad I read all the reviews before trying this recipe. I noticed a lot of people wanted to use less sugar or less celery seed so I decided to sneak up on those two items. I began with 1/4 cup of sugar and 1/4 tsp of celery seed and tasted the brine. I kept slowly adding and tasting. I did end up using the full 3/4 cup of sugar the recipe calls for but I am a major sugar person. I can see how that might be much too sweet for someone who doesn't eat a lot of sugar. I stopped at 1 3/4 tsp of the celery seed. After tasting it I just could not add that last 1/4 tsp but then I have never used celery seed in cooking so to me that was more than enough. Wow, it is tangy! The initial taste seemed mild and then the tangy part hit me. Whoa. I have never made either dill pickles or dill relish before and I rarely eat dill so I was taken aback at first but now I am starting to fall in love with this recipe. Next time I will add more garlic because I am a garlic nut but otherwise I will keep everything the same except leave out that last 1/4 tsp of celery seed. Thanks for sharing such a good recipe. My advice to all is to add the sugar and spices a little at a time and taste the brine as you go! Everyone has such different takes you cannot expect everyone to love the same recipe with no adjustments. And for those that gave this 1 star because it tasted to sweet or too much celery I think that you owe it to yourself to try this recipe again and use less of whatever it was you found offensive. This recipe is a keeper!

 

[Tim964]

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.

 

[CrystalB]

I made this relish last fall, but forgot to review it. Was reminded now because I'm making it again! My hubby never liked relish until we found Bick's Tangy Dill relish, which is what we buy whenever we can find it. Last year I had so many cucumbers that I thought I would see if I could find a recipe for homemade tangy dill relish and I stumbled upon this one. We love this relish so much - even better than Bicks :) Thanks for sharing!

 

[55tbird]

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

 

[Momma2IsaacWifey2Jim]

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!