The Pioneer Woman Tasty Kitchen
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Dill Pickle Relish

4.86 Mitt(s) 7 Rating(s)7 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

This is the best dill pickle relish I have ever eaten, and it is so easy to make.

Ingredients

  • 3 pounds Pickling Cucumbers
  • 1 whole Large Sweet Yellow Onion
  • ¼ cups Pickling Or Kosher Salt
  • 3 cups White Vinegar
  • ¾ cups Sugar
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoons Turmeric
  • 4 whole Pint-sized Canning Jars, Lids And Rings

Preparation

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Makes 4 pints

5 Comments

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Avatar of Jennifer

Jennifer on 6.21.2014

May be a dumb question. But after I’m done do they stay in refrigerator or go in pantry:/? Brand new to Canning!!

Avatar of vintageretrowife

vintageretrowife on 10.5.2012

My jars are cooling right now. Thanks for the recipe! I googled “dill pickle relish recipe” and yours was one of the first ones that came up. I thought, gee, I have not been on Tasty Kitchen forever! I think that will be the one!

Avatar of Henry Schumacher

Henry Schumacher on 9.2.2012

I really like this recipe ,but next year ,I just used the last cucumbers out of the garden, I think I’ll take the seeds out of the cucumbers and add some red bell peppers for color .The jars are cooling on the counter and we have tomato juice hot and ready to can , rutabagas diced and ready to blanch and freeze,it’s been a busy day, we’re going to try the peach pie jam tommarow

Avatar of Twinks

Twinks on 6.24.2011

Yes, can taste a bit of sweetness in this recipe. If you do not like any sweetness you can cut the sugar to use 2 Tablespoons. You can then tast the brine and add a bit more if you think it needs it.

Avatar of doridori

doridori on 6.24.2011

with the sugar in this, does it taste sweet at all? I can’t stand any sweet Pickle, or relish taste. I do love a good dill relish. thank you.

7 Reviews

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Avatar of Molly

Molly on 9.2.2013

I just made this recipe and was pleasantly surprised at how easy it was to make! The reasons I gave it only 4 stars are: I used just above 3 pounds of cucumbers and it wasn’t enough…so it only made 3.5 cans AND it tastes kinda sweet. I didn’t see the other comments about reducing the sugar until after I made it….

but overall I’m still a fan of the recipe

Avatar of katejudy311

katejudy311 on 8.25.2013

A keeper! It’s the first recipe that yielded what it said it would, and it’s super tasty. I cannot wait to open these up and enjoy them this winter.

Avatar of cheff30

cheff30 on 3.2.2013

Made this recipe the other day. Fab-U-lous. Sometimes you have to tweek a recipe. This needs no tweek. Make it just like this. I didn’t cook the relish, just heated it to boiling, removed from heat and then jarred up and water bath for 7 mins. Still crunchy, which I love. Hubby loves it too. I made mine with splenda because I am diabetic, but it was still wonderful.

Avatar of vintageretrowife

vintageretrowife on 10.5.2012

Super easy and fast, really tasty. I just shredded the cukes with a cheese grater, and it worked fine. Nice dill tarty taste, just like I like it!

Avatar of GeorgiaPeachGAL

GeorgiaPeachGAL on 7.4.2012

This is the best relish ever! I put some in our potato salad today … so good! Thank you for sharing!

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