Dill Pickle Relish – The Recipe That You Have Asked For!

Home made relish - another reason to grow cucumbers!

After publishing our Sweet Pickle Relish Recipe, we have been inundated with requests for us to share our Dill Pickle Relish Recipe. So after picking several more cucumbers last week, I finally brought the camera out and made our stock of Dill Pickle Relish for the year.

Eight pounds of pickling cucumbers ready to be made into relish

I have to be honest, I was never a big relish fan as I found this condiment to be too tart for my liking. However, this recipe allows the flavor of dill to shine through without the added bitterness of standard relish.

Of course you can use relish on hot dogs, hamburgers and chicken, but you can also use it in potato salad, macaroni salad, and deviled eggs.  You can also add it to other condiments (ketchup or mayo) to make a sandwich spread. Whatever you choose to use it in or on, you will enjoy the crisp texture and terrific flavor of this relish.

• Difficulty: easy
• Print

Dill Pickle Relish

Cut cucumbers into small chunks before placing them in the food processor

Finely chop cucumbers in the food processor in small batches

Make sure to drain the cucumbers several times to release the water

Add relish to hot canning jars – release air bubbles and add the lid/band

Dill Pickle Relish – ready to be eaten!

*Makes approximately 7 pints

Ingredients:
8 pounds pickling cucumbers
1/2 cup pickling salt
2 teaspoons ground turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tablespoons dill seeds
4 cups white wine vinegar

Instructions:

1. In a food processor finely chop cucumbers.  *You will need to work in small batches.
2. Place chopped cucumbers in a glass or stainless steel bowl and sprinkle with picking salt and turmeric. Add water, cover, and let stand in a cool place for 2 hours.
3. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain again. Finally, squeeze out excess liquid with your hands.
4. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat.
5. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through (approximately 10 minutes).
6. Prepare canning jars and lids.
7. Ladle hot relish into hot jars, leaving 1/2 head space. Remove air bubbles by placing a plastic utensil down the inside of the jars.
8. Wipe rim. Add warm lid and ring.
9. Process in water bath for 15 minutes.
10. Cool overnight and before storing, make sure that the lids have sealed by pushing down in the center of the lid. If it does not move, it is sealed properly.

recipe courtesy of Old World Garden Farms

Enjoy!

**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim