Dill Pickle Relish

Name: Dill Pickle Relish
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 2 pounds pickling cucumbers; 1 medium sweet onion; 2 cloves garlic, cut in half; 1 Tablespoon pickling salt; 1-2 quarts cold water; 1 cup white vinegar; 2 Tablespoons granulated sugar; 1 1/2 teaspoons dill seeds; 1 teaspoon mustard seeds; 1/2 teaspoon turmeric ((optional))

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Got cucumbers? This Dill Pickle Relish recipe is a tangy, crunchy and perfectly seasoned condiment. It has so many uses and you won’t believe how simple it is to make!

A VERSATILE CONDIMENT RECIPE

Is your garden bursting with cucumbers and you are running out of ideas on how to use them (or maybe you’re just tired of the same ole, same ole?) Then it is time to make your own homemade pickle relish. I promise it is ridiculously simple and the taste just can’t be beat! Having a good relish recipe is like gold. I am absolutely hooked on this stuff! It’s an easy condiment to make and brings so much flavor and can go on so many different things. I love this Dill Pickle Relish on hot dogs in egg salad, ham salad or deviled eggs and more! Some folks like sweet pickle relish in those and some like dill pickle relish so now I have both options for you!

FREQUENTLY ASKED QUESTIONS:

What are pickling cucumbers?

Pickling cucumbers are a specific type of cucumber that is grown just for pickling purposes. These cucumbers are typically shorter and wider and have a thick skin and small seeds. I prefer to use pickling cucumbers because they’re usually more crisp and can hold up well during the pickling process but it’s not absolutely necessary.

Can I use regular cucumbers instead?

For the ideal result, I do recommend pickling cucumbers. Regular garden variety cucumbers and English cucumbers can be used. However, for regular cucumbers, they need to be peeled because the skin is too thick. Also, you may want to remove the seeds as they are larger (I think that will be your preference with texture and taste.) English cucumbers are longer but the skin is edible and the seeds are tiny.

Can I chop veggies by hand?

Sure, but this way is easier on you. I wanted to show a different method that you can use the food processor to chop the veggies as well, compared to chopping everything by hand like I show for making my Sweet Pickle Relish recipe. But truly, either method works and is VERY easy! Whatever you are most comfortable with. Just chop it up as small as possible.

Do I have to use turmeric?

No. I made this an optional ingredient. Turmeric helps get the right coloring that we want for this relish. It’s not a real make or break ingredient as far as the flavor profile of what we are going for here, so if you want to ditch it, no problem. Plus, there are some studies that turmeric may have good health benefits so why not, right?

There’s no leftover liquid, did I screw something up?

Unlike the Sweet Pickle Relish I make, this does not have any leftover liquid. I believe that is mostly due to the higher sugar amount in the sweet relish. So don’t think you did anything wrong.

How can I add some heat to this relish?

Add a hot pepper in the mix if you would like some heat (jalapeño, habanero, etc.)

How do I store Dill Pickle Relish?

Keep relish in an airtight container (preferably glass), like a mason jar, and keep it refrigerated for up to 2 weeks. You can freeze this relish in a freezer safe container for up to 3 months. You can also follow proper canning procedures if you want to store it in your pantry. If you do not properly can this dill pickle relish, you CAN NOT store it at room temperature.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

pickling cucumbers – see my Frequently Asked Questions above for more information on these.
sweet onion
garlic– cut in half. I really think this adds a nice touch to the relish. But, you have to use fresh garlic. DO NOT use the jarred stuff since it can throw off the flavor. If you only have the jarred garlic and can’t get a hold of any fresh garlic, just omit the garlic when making your relish.
pickling salt – I really recommend pickling salt as it is very fine and dissolves easier in the liquid. it also doesn’t have any anti-caking additives added to it which can make the brine look a bit cloudy. Although you could use table salt or pickling salt, you won’t get the same results.
cold water
white vinegar – you could also use apple cider vinegar.
granulated sugar – this is optional but I will say that I made it with and without and we preferred it with the sugar. It helps balance out the stronger vinegar and salt flavors without making it sweet.
dill seeds and mustard seeds – with my pickle recipes, folks always ask if they can use the powdered version of mustard seeds and I highly suggest that you do not. If it is all you have, then I will leave that up to you. You could use fresh dill if you have it, but I’ll be honest, I can’t tell you how much to use so you would have to play that by ear since I’ve never made it with fresh dill but you can certainly use it. Perhaps try adding a little at a time and taste it until you get to a flavor you enjoy.
turmeric – see my Frequently Asked Questions above for more information on this ingredient.

Water, vinegar, pickling cucumbers, salt, onion, garlic, pickling salt, sugar, dill seeds, mustard seeds, and turmeric.

HOW TO MAKE DILL PICKLE RELISH:

Large dice the cucumber. Place about half of them into a food processor. Pulse until you get your desired texture, you will need to scrape down the sides.

A food processor with chunks of pickling cucumbers and a food processor with processed pickling cucumbers.

Place the cucumber into a large bowl, and repeat with the remaining diced cucumber. Repeat with the onion and garlic, and place in the bowl with the cucumber.

A food processor with chunks of onion and a bowl with finely diced garlic and onion.

Sprinkle the salt on top. Pour in enough cold water to cover the vegetables and give it a stir. Allow to sit at room temperature for 1 hour.

Salt being poured from a measuring spoon and water being poured from a measuring cup.

Strain the mixture through a fine mesh sieve or colander. Use the back of a spoon to press out most of the water, and set aside.

A bowl of relish waiting to be strainer and a wooden spoon pushing the water from relish through a strainer.

Add the vinegar, sugar, dill seeds, mustard seeds, and turmeric to a large stock pot or Dutch oven. Place over medium heat, and stir constantly until the sugar is dissolved.

A stock pot with vinegar, sugar, dill seeds, mustard seeds, and turmeric, and a pot with all that plus the pickling cucumber and onion mixture.

Allow to come to a boil. Add the strained cucumber mixture and stir it in. Bring it back to a boil and cook for 10 minutes, stirring constantly. Take off the heat and add to your storage jars or containers. Allow the jars to sit on the counter until completely cool. Place the lids on and place in the fridge overnight so the flavors can develop. Then enjoy!