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Easy Tangy Dill Pickle Relish Recipe for Perfect Homemade Canning

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A quick and easy homemade dill pickle relish recipe that balances tangy and savory flavors, perfect for canning and enhancing sandwiches, burgers, and more.

Ingredients

Scale
  • 4 cups fresh cucumbers, finely chopped (preferably Kirby or pickling cucumbers)
  • 1 cup white vinegar (5% acidity)
  • 1 cup granulated sugar
  • 1 tablespoon salt (preferably pickling salt)
  • 2 tablespoons fresh dill weed, chopped
  • 1 teaspoon celery seed
  • 1/2 cup onion, finely chopped
  • 1 cup water

Instructions

  1. Chop the cucumbers and onion using a food processor fitted with the chopping blade until finely chopped but not mushy. If chopping by hand, aim for small, even pieces. Set aside in a large bowl.
  2. In a large saucepan, combine white vinegar, water, granulated sugar, and salt. Heat over medium, stirring occasionally until sugar and salt fully dissolve (about 5 minutes). Remove from heat.
  3. Pour the hot brine over the chopped cucumbers and onion. Add chopped fresh dill and celery seed. Stir well to mix everything evenly.
  4. Let the mixture cool to room temperature (about 30 minutes), then cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and cucumbers to soften slightly without losing crunch.
  5. Sterilize your jars and lids by boiling them in water for 10 minutes. Use a jar lifter to transfer jars to a clean towel.
  6. Using a canning funnel, pack the relish into jars, leaving about 1/2 inch headspace. Remove air bubbles by gently tapping or using a non-metallic spatula.
  7. Wipe rims clean, place lids and bands on jars, and screw bands finger-tight. Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
  8. Remove jars and place upright on a towel to cool undisturbed for 12-24 hours. Check seals (lid should not flex up and down). Label and store in a cool, dark place.

Notes

Pulse cucumbers in short bursts to avoid mushy texture. Use pickling salt to prevent cloudiness. Let relish marinate overnight for best flavor. If relish is too watery, drain some liquid before canning. Refrigerate opened jars and use within 2-3 months. Adjust sugar or add spices for variations.

Nutrition

Keywords: dill pickle relish, homemade relish, pickle relish recipe, canning relish, tangy relish, quick relish, easy relish, dill relish

Find it online: https://cookluma.com/easy-tangy-dill-pickle-relish-recipe-for-perfect-homemade-canning/