It may be nearing the end of the growing season here in Wisconsin but those darn cucumbers are not giving up! What do I do with too-large cucumbers or ones I picked but couldn’t process right away? Dill pickle relish!
Dill pickle relish comes together super easy and is delicious! We enjoy it on brats/hot dogs/hamburgers and I use it to make my own tartar sauce.
After you have had homemade dill relish, there is no going back to store bought! So easy, so delicious!
An excellent beginner recipe!
Along with pretty much all pickles that I make, I only make this every other year or so. We don’t go through it fast enough to make it every year and it keeps very well. Doesn’t matter if it gets “mushy” at all, you cant even tell!
I’ve been known to also make the zucchini version of this. Using zucchini instead of cucumbers. Guess what? Tastes the same!! Another “mock” recipe using zucchini, let me know if you would like to see that recipe too. I’d be glad to share it.
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Canning Basics: Equipment Needed
Dill Pickle Relish
Ingredients
- 8 lbs pickling cucumbers
- 1 lb yellow onions
- 1/2 cup salt
- 1/3 cup sugar
- 2 tsp tumeric
- 2 tbsp dill seed
- 1 quart water
- 1 quart white wine vinegar
Instructions
- Prepare jars, lids, and canner.
- Wash, and finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric
- Pour water over cucumbers; let stand 2 hours.
- Meanwhile, peel and finely chop onions.
- Drain cucumbers, rise under cold water, drain again.
- Combine cucumbers, onion, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil.
- Reduce heat and simmer 10 minutes.
- Ladle hot relish into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
Notes
Thank you for stopping by the homestead!
Until next time,
Melissa
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Here is my favorite pickle canning recipe!
