Even if you have just a few pounds of cucumbers from the farmer’s market or your garden, here is a recipe to make a delicious dill relish for all your summer foods.

The balance between the dill, the vinegar, and the slight sweetness makes it a versatile relish for your kitchen.

And one that is relatively easy to put together and water bath can.

Here I go over seeds you can grow, tools you need, ingredients, and a step-by-step tutorial.

Let’s Dive In..

Dill Pickle Relish Recipe

Best Seeds for Dill Pickle Relish

If you are wishing to grow your own ingredients for this recipe, try these seeds:

• Wisconsin SMR 78 Pickling cucumbers
• Dukat Dill

Freshly grown cucumbers that are picked within 1-2 days always work best for making your own pickles of any sort and relish is no different.

There are several types of pickling cucumbers, and they of course will grow differently for everyone.

The one’s listed below are varieties that I have personally grown and had success within my northern zone 5/6 garden.

Tools you need

• Water bath canner
• Mason Jars with lids and bands
• Jar lifter
• Funnel, Ladle
• Saucepot
• Large Cheese Grater or Food Chopper of your choice
• Large Bowl
• Tea Towels

Ingredients

This recipe was adapted by Ball’s recipe located in their 2010 Canning catalog.

It’s seeming to be an old recipe long lost to the online society today.

I have adapted this recipe to suit a smaller number of cucumbers and into smaller jelly jars.

Half pint jars (jelly jars) are a bit more practical in our kitchen; and just a few pounds give us plenty of relish to work with for a long time.

Feel free to double or triple the recipe.

• 3 pounds freshly picked pickling Cucumbers
• 1/4 cup Salt
• 1 teaspoon Turmeric
• 1 quart or so of Water
• 1 medium sized Yellow Onion, finely chopped
• 1 tablespoon fresh, chopped Dill Weed (or 1/2 tablespoon dried dill weed)
• 2.5 tablespoons non-gmo Sugar
• 2 cups White Wine Vinegar (or white vinegar if you wish)

Instructions:

3 pounds of cucumbers will fill about 8-9 half pint jars (jelly jars).

This recipe is also suitable for pint jars; boiling times are the same.

1. Clean your cumbers well, getting all the prickly spots off of them and the end blossoms.
2. After washing them, grate with cheese grater or finely chop your cucumbers. Place in a large bowl.
3. To the grated cucumbers, add 1/4 cup salt and 1 tsp turmeric and 1 quart of water. Stir well.
4. Let stand for 2 hours.
5. After 2 hours, rinse your cucumbers well in a strainer. Squeeze out as much water as you can.
6. Get your jars soaking in hot vinegar water and put your water bath canner on the stove to start heating up.
7. In a saucepot, place your drained cucumbers in and add a finely chopped onion, sugar, dill, white wine vinegar.
8. Bring to a boil. Let boil for 10 minutes.
9. Bring your jars out of the hot water.
10. Fill your jars with the hot relish mixture using your ladle and funnel. Leaving a 1/4 inch headspace.
11. Safely lower your jars into your hot water bath canner.
12. Following your canner’s instructions, water bath can for 15 minutes. (both pints and jelly jars are the same).
13. Allow your canner to cool for 5 minutes before removing the lid.
14. Safely take your jars out and place on a dry tea towel.
15. Allow to cool on your countertop for 24 hours before washing them in lukewarm soapy water and storing on your shelf.
16. Allow to sit on your shelf for a month before tasting.

That’s It!

We put this on meals such as burgers, hot dogs, and even homemade chili fries at times.

If you want a crispy relish, add 1/8th teaspoon calcium chloride (pickle crisp) to each jar.

We think this old recipe is just fine though.

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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