Description
This delightful Dill Pickle Relish Recipe is perfect for preserving summer flavors in a tangy, sweet condiment using Cucumber Relish Recipes and Home Canning Recipes techniques.
Ingredients
Scale
- 4 pounds pickling cucumbers
- ¼ cup canning salt
- 1 teaspoon turmeric powder
- 2 cups cold water
- 8 ounces yellow onions, peeled and stem end removed
- 2 ½ tablespoons (1 ¼ ounces) granulated sugar
- 1 tablespoon dill seed
- 2 cups white or cider vinegar, 5% acidity
Instructions
- Wash and prepare cucumbers, removing seeds if large; finely chop using a food processor or food mill.
- In a large bowl, sprinkle cucumbers with salt and turmeric; pour cold water over them and stir. Chill for two hours.
- Rinse cucumbers thoroughly in a fine mesh strainer to remove excess salt.
- Peel and finely chop the onion; add to a medium pot with sugar, dill seed, and vinegar. Bring to a boil, then simmer for 10 minutes.
- Ladle hot relish into hot canning jars, leaving half-inch headspace; remove air bubbles and clean rims before sealing.
- Process jars in boiling water for 15 minutes, ensuring water covers jars by two inches.
- After processing, let jars cool for 24 hours; check seals and store unsealed jars in the fridge. Sealed jars can be stored in a cool, dry place for up to a year.
Notes
- Use fresh, firm cucumbers for best texture and flavor.
- Adjust sugar and vinegar levels for desired sweetness and tanginess.
- Sterilize jars and tools to prevent contamination.
- Prep Time: 2 hours 20 mins
- Cook Time: 25 mins
- Category: Relish
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: dill pickle relish, cucumber relish, home canning, pickling, condiment