Comments on:

By: D.Joy

D.Joy — Fri, 13 Oct 2017 20:44:52 +0000

We found this too sweet and lacking in dill flavor. If I make this again I will cut the sugar in half and double the dill.

By: D.Joy

D.Joy — Fri, 13 Oct 2017 20:40:02 +0000

We found this too sweet and lacking in dill flavor. If I make this again I will cut the sugar in half and double the dill.

By: Dinah Halterman

Dinah Halterman — Sat, 29 Aug 2015 19:39:29 +0000

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

By: Twinks

Twinks — Sun, 24 Aug 2014 10:41:33 +0000

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.

By: Janet Wilcoxen

Janet Wilcoxen — Sat, 02 Aug 2014 20:12:51 +0000

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.

By: Jennifer

Jennifer — Sun, 22 Jun 2014 02:19:47 +0000

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

By: Molly

Molly — Mon, 02 Sep 2013 18:03:34 +0000

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

By: katejudy311

katejudy311 — Sun, 25 Aug 2013 21:30:41 +0000

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.

By: cheff30

cheff30 — Sat, 02 Mar 2013 18:58:03 +0000

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.

By: vintageretrowife

vintageretrowife — Sat, 06 Oct 2012 03:58:00 +0000

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!