Print

Easy Dill Pickle Relish Recipe Perfect for Fresh Summer Canning

easy dill pickle relish recipe - featured image
Print Recipe

A quick and easy dill pickle relish recipe ideal for fresh summer canning, capturing the crispness of cucumbers and dill with a perfect tangy balance.

Ingredients

Scale
  • 6 cups finely chopped fresh pickling cucumbers (about 2 lbs / 900 g)
  • 1 medium white onion, finely chopped
  • 1 medium green bell pepper, finely chopped (optional)
  • 3 tablespoons finely chopped fresh dill fronds (or 1 teaspoon dried dill)
  • 1 teaspoon dill seed
  • 1 tablespoon pickling salt or kosher salt
  • 1 cup granulated sugar (200 g)
  • 1 ½ cups white vinegar (5% acidity) (360 ml)
  • 1 cup water (240 ml)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Thoroughly wash cucumbers, onion, and bell pepper. Finely chop cucumbers into small dice about 1/4 inch (6 mm). Chop onion and bell pepper similarly.
  2. Place chopped cucumbers, onion, and bell pepper in a large mixing bowl. Sprinkle 1 tablespoon pickling salt over the mixture and toss well. Cover with a clean kitchen towel and let sit for 1 hour to draw out moisture.
  3. Drain the vegetables using a fine mesh strainer or colander. Press gently with the back of a spoon or clean towel to remove excess liquid.
  4. In a large saucepan, combine vinegar, water, sugar, mustard seeds, and dill seed. Bring to a boil over medium heat, stirring until sugar dissolves.
  5. Add drained vegetables and fresh dill to the saucepan. Reduce heat and simmer gently for 5-7 minutes until mixture thickens slightly and flavors meld.
  6. Sterilize canning jars and lids by boiling for 10 minutes or using a hot dishwasher cycle. Keep jars warm.
  7. Using a canning funnel, ladle hot relish into warm jars, leaving 1/2 inch (1.25 cm) headspace. Wipe rims clean, place lids, and screw on rings fingertip-tight.
  8. Process jars in a boiling water bath for 10 minutes, ensuring jars are covered by at least 1 inch (2.5 cm) of water.
  9. Remove jars carefully and let cool undisturbed for 12-24 hours until sealed.
  10. Label jars with date and store in a cool, dark place. Let relish rest at least one week before opening for best flavor.

Notes

Salting the vegetables is crucial to draw out moisture and prevent sogginess. Use pickling or kosher salt to avoid cloudiness. Chop vegetables uniformly for best texture. Do not overcook the relish to maintain crunch. Follow safe water bath canning guidelines to ensure proper sealing and preservation. Variations include adding hot peppers for spice or using different vinegars for flavor twists.

Nutrition

Keywords: dill pickle relish, summer canning, homemade relish, pickling cucumbers, fresh dill, easy relish recipe, canned relish, picnic condiment

Find it online: https://zestynora.com/easy-dill-pickle-relish-recipe-perfect-for-fresh-summer-canning/