Monday, June 26, 2017

Relishing Life... Dill Relish

Dill Relish
Found on Canning Only Recipes


4 lb cucumbers
¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
½ tsp turmeric (I used ground but you can use whole)
2 cups white vinegar
⅓ cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1½ cups onions


Scrub cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼” pieces.

In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.

Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.

In a large saucepan bring vinegar, sugar, garlic, dill seeds, and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often.

Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.

Ladle into half pint jars or pints leaving a ½” head space.

Process jars in a boiling water bath for 10 minutes.

Adjust time according to altitude.

Makes About: 3 pints


  1. Could I add a red pepper to this mix? I like the taste and the color it brings to relish.

  2. Fantastic! Great addition to go with my zucchini and jalapeno relish.
    Do you by any chance have recipe for sweet relish?
    Thank you
    ( nice you have you back. You where greatly missed)

    1. I'll check for a sweet relish recipe... Thanks! ~~Granny


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