Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Dill Pickle Relish

by Twinks on June 23, 2011 in Canning

5.00 Mitt(s) 5 Rating(s)

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Recipe Description

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

Preparation Instructions

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

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

4 Comments | Be the first to comment!

Comments

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.

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.

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

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!

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sherrylynns on 6.23.2011

I have used a recipe with these same spices before and lost it….thank you so much for posting this recipe!!

Niki on 7.15.2011

This is my first year canning, and I have gone through many pickle and relish recipes. This is the best by far! Thank you for sharing.

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!

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!

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.

Canning

Recipe

Dill Pickle Relish

Recipe Description

Preparation Instructions

Ingredients

Comments

doridori on 6.24.2011

Twinks on 6.24.2011

Henry Schumacher on 9.2.2012

vintageretrowife on 10.5.2012

Reviews

sherrylynns on 6.23.2011

Niki on 7.15.2011

GeorgiaPeachGAL on 7.4.2012

vintageretrowife on 10.5.2012

cheff30 on 3.2.2013

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