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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

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Level: Easy

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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

8 Comments

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Dinah Halterman on 8.29.2015

Great recipe….FYI 3 lbs of pickling cukes chopped are 5 cups, 1 large onion 1.5 cups…My son loves dill pickle relish, but not sweet, so used 2 Tbs of sugar only (as seen in comments) and “extra dilly” so increased dill seed to 4 tsp and omitted the other spices except for turmeric…It turned out wonderful!!! Recipe made 7 (8oz) jars perfectly…So if ya like really dilly relish, try this :)

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Twinks on 8.24.2014

You can store the relish in the pantry just as you would the kind you would buy at the store. Once open it needs to be refrigerated.

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Janet Wilcoxen on 8.2.2014

I have the same question, new to canning do they go to refrigerator or pantry. Also do I need a pressure cooker canner or just pan big enough to boil the jars.

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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!!

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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!

7 Reviews

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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

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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.

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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.

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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!

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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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