A dill pickle relish recipe that is not sweet, not oniony, and has a tad of sugar and heat. Makes 8-10 half-pint jars.
A great way to use up over-ripe or extra cucumbers! Dill relish is a great condiment for burgers/brats/hotdogs and makes a wonderful tartar sauce when combined with mayo! Ball Canning Recipe.
This easy homemade dill relish recipe is just right-- not too sweet with the perfect pop of dill. Includes instructions for canning or freezing!
A dill pickle relish recipe that is not sweet, not oniony, and has a tad of sugar and heat. Makes 8-10 half-pint jars.
Homemade dill pickle relish recipe designed for canning so that you can enjoy the taste of relish all year long!
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
Make and can your own homemade dill relish so that you can enjoy it all winter long!
Make and can your own homemade dill relish so that you can enjoy it all winter long!
This Dill Pickle Relish Recipe fills a hot dog bun perfectly pickle flavor with not the sweet from store bought relish
How to make dill relish and can it afterward is easy and simple! This is one of my favorite ways to preserve the cucumbers from my garden.
Make this dill pickle relish recipe for an amazing spread to use on sandwiches and mix into your favorite salads for tangy flavor long after the garden season has passed!
How to make and can homemade cucumber relish
I used up the last of our cucumbers to make a batch of Dill Relish. I love this stuff straight out of the jar. Gather up all your canning supplies and get started. Yields approximately 5 pint jars. Water Bath Canner Jar lifter, Funnel and Magnet Jars, lids and bands 4 to 5 pounds of cucumbers (I just used what I had) 1 large onion 1/3 cup of canning salt 4 cups of white vinegar 1 cup of sugar 3 teaspoons of minced garlic 2 teaspoons of dill seed 2 teaspoons of celery seed 2 teaspoons of mustard seed 1/2 teaspoon of turmeric Pickle crisp (optional) Scrub your cucumbers under cool running water. Peel your onion. Chop onion and cucumbers in a food processor as small as you like them. Place them in a large bowl and sprinkle the salt over them. Mix well and let sit for one hour. While you are waiting, get your canner and jars ready. After one hour, drain the mixture through a small strainer. Cover with cold water and strain again. Rinse one more time and strain again. To a med/large stainless steel pot add your vinegar, sugar, garlic, celery seed, mustard seed, dill seed and turmeric. Stir well. Bring to a boil over med/high heat. Add your strained cucumber mixture to the pot and bring back to a good boil. Boil for about 5 minutes. Add pickle crisp to each jar. Ladle hot relish into jars leaving 1/2 inch headspace. Stir to remove air bubbles and adjust headspace if needed. Wipe rims of jars with a paper towel dipped in hot water or vinegar. Put on lids and bands. Tighten down finger tight. Process for 10 minutes. Place on counter to cool for 24 hours. Label and Store in a cool, dark room.
Make and can your own homemade dill relish so that you can enjoy it all winter long!
Recipes for Canning Zucchini Part II: How to Deal with Zucchini Overload. Make Zucchini Garlic Dill Relish - just like with cucumbers
How to make and can homemade cucumber relish
Our friend and guest blogger Chez LaRae worked up this crispy Dill Pickle canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Are you looking for a homemade pickle that is tart and packed with fresh dill flavor and crunch? This summer canning recipe is loaded with traditional spices and a rich, warm color derived from turmeric. I also discovered a unique pickling process from America’s Test Kitchen that uses “low-temperature pasteurization” which helps produce a crisper pickle. Be prepared, you will need an instant read or candy thermometer and this process requires monitoring for thirty minutes. However, the results are fantastic and worth it. Our Custom Kraft Apothecary Pickle Canning Labels are perfect for Dill, Sweet, Bread & Butter or good old-fashioned Kosher. Labels are customized and printed with your text for whatever pickle you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Crispy Dill Pickles Canning Recipe Recipe modified from “Foolproof Preserving” by America’s Test Kitchen. PRINT THE RECIPE CARD Preservation method: Waterbath canning Difficulty level: Moderate Yield: Makes four 1-pint jars You will need 4 clean pint jars and closures, a boiling water canner, rack, jar lifter, canning funnel, instant read or digital thermometer, cheesecloth, and wooden skewer 2 ½ lbs. pickling cucumbers, ends trimmed, cut into lengthwise quarter spears, 4-inches long 2 tbsp canning and pickling salt 2 cups chopped fresh dill plus four large sprigs ½ red bell pepper, chopped or cut into thin strips 3 cups cider vinegar 3 cups water ¼ cup sugar 1 tbsp brown or yellow mustard seeds (I like a half and half mix) 1 tbsp dill seeds ¾ tsp ground turmeric ½ tsp Ball Pickle Crisp 4 garlic cloves, peeled and cut in half PRINT THE RECIPE CARD Toss cucumber spears with pickling salt in a bowl and refrigerate for 3 hours. Drain cucumbers in a strainer. Do not rinse. Pat dry with clean kitchen or paper towels. Meanwhile, set canning rack in waterbath canner, place four 1-pint jars on the rack, and add enough water to cover by 1 inch. Bring to a simmer over medium-high heat, then turn off heat, cover, and keep water warm. In a separate smaller pot, gently simmer lids and bands. Do not boil. Bundle chopped dill in a cheesecloth sachet and secure with twine. Bring dill sachet, red peppers, cider vinegar, water, sugar, mustard seeds, dill seeds, and ground turmeric to a boil in a large saucepan over medium-high heat. Turn off heat, cover, and keep warm. Place dish towel flat on counter. Using a jar lifter, remove jars from pot and drain water back into the pot. Add 1/8 tsp Pickle Crisp to each hot jar, then pack tightly with fresh dill sprigs, garlic, and drained cucumbers. Return brine to a brief boil. Remove and discard cheesecloth sachet. Using funnel and a ladle, pour hot brine over cucumbers to cover, distributing spices evenly. Leave ½” headspace. Slide wooden skewer along inside of jar, removing air bubbles that are in between cucumbers and dill. Add extra brine if needed for ½” headspace. Wipe rims with a damp cloth, center lids on top and screw on bands until fingertip tight. Lower jars in water and bring water to 180-185 degrees Fahrenheit measuring temperature with your thermometer. Process for 30 minutes and adjust heat as needed to maintain water between 180 and 185 degrees. The water will be at a simmer at this temperature, not a boil. Remove jars from water and place on a clean dish cloth. Let cool and do not disturb for 24 hours. Remove rings, check seals, and attach custom Apothecary Pickle Canning Labels by CanningCrafts. Pickles can be stored in pantry for up to 12 months. Recipe modified from “Foolproof Preserving” by America’s Test Kitchen. PRINT THE RECIPE CARD Shop our Apothecary Canning Label Collection Decorate your home canned goods with our rustic Apothecary Canning Label Collection. These custom kraft labels are available for a variety of fruits and vegetables. Customize with a food name, short saying, ingredients, date, or weight. These old-fashioned labels are perfect for farmer’s market sales, pantry storage, and can also be used for bath & body products like sugar scrubs and candles. Follow our Fermented & Pickled Foods Pinterest Board for more recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
