A simple aA simple and naturally flavored homemade dill pickle relish featuring fresh cucumbers, spices, salt, sugar, and vinegar. Stored in the refrigerator, this relish makes a dillicious condiment to top hot dogs, chili dogs, to accent tartar sauce and potato salad, eggless salad, and more.
If you like hot dogs and carrot dogs as much I do, you’re going to love this Easy Fresh Dill Pickle Relish.
Not only is it a great way to preserve your garden’s bounty of fresh cucumbers, this Easy Fresh Dill Pickle Relish is fun and easy to make!
Plus, it’s fantastic on or in some of your favorite foods!
I like the fact that I can make a big batch and enjoy it for many many months to come. It also makes a great gift, showing your friends and neighbors just how much you like them. Think house-warming or welcome to the neighborhood gifts. You can easily add a little bow or string with a personal note.
I like that this relish can be adjusted to suit your preference. In addition to fresh cucumbers, onions are mixed in. Nothing out of the ordinary. Any type of onion should work well. I like adding a bit of red bell pepper to show bits of color in the relish itself. I think the color variety is striking.
To make this Easy Fresh Dill Pickle Relish, roughly chop up your cucumbers, onions, and bell peppers. Then process them in batches in your food processor, which makes the process much easier and results in a smaller dice without much effort. If you don’t have a food processor or chopping tool, a knife works well. It just takes a little more time and energy.
Transfer the cucumbers, onions, and bell peppers to a large bowl. Stir in the salt and pour in enough fresh water to cover the blend. Allow this to soak for one to six hours. This is a great time to focus your attention on something else.
Once you’re ready to cook your relish, start by rinsing the soaked mixture in fresh water. I have found it easy to turn the bowl into a large colander. Then place the colander into the large bowl. Pour water into the mixture and allow it to fill up again. Rinse well several times to remove any excess salt. The water should run clear.
Many recipes use lots of sugar and salt. This recipe uses very little sugar since it isn’t a sweet pickle relish. But what I really like is 1) you can reduce the amount of salt and 2) a lot of the salt you do use is washed out during the rinsing process. If you prefer your relish sweeter, feel free to add in ½ – 1 cup of raw sugar or maple syrup.
In a large pot, combine the vinegar, water, sugar, minced garlic, and seeds. Once the mixture comes to a boil, stir in the cucumber-onion-bell pepper mixture, reduce the heat to low, and simmer for about ten minutes.
Stir in a slurry of water, cornstarch, and turmeric into the pickle relish, stirring until it begins to thicken. Allow it to simmer another minute or two. Then remove from heat.
Pour the relish into sterilized pint-size jars, leaving half-inch head space from the rim of the jar. Cover the jars with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for fifteen minutes, then turn the jars right-side up and allow to continue cooling to room temperature on a cutting board or clean towel.
If you prefer, you can use any sterilized canning jars, including quart and half-pint sized. I use a combination of pints and half-pints, depending on how many I plan to give away as gifts to friends, family, and neighbors.
If the seals are good, label (date) and store the sealed pickles in the refrigerator for up to three months. If the jars did not seal properly, store the pickles in air-tight jars or containers in the refrigerator for up to four weeks or process them in a boiling water bath.
Optional Water Bath Option for Pantry Storage
If you’re interested in longer-term pantry storage, you’re probably familiar with the water bath process. Simply process the jars in a canning pot (or large pot with rack on the bottom) of boiling water for 10-15 minutes. Turn off the heat and carefully transfer the jars to a towel or cutting board. Allow the jars to cool to room temperature in a place where they won’t be disturbed.
I know it’s hard to wait, but this relish truly is best after allowing the flavors to mingle for at least 1 week. The vinegar has time to mellow out and the fragrant seasonings have time to share their essence with the cucumbers.
This Easy Fresh Dill Pickle Relish is excellent as a condiment on hot dogs and carrot dogs, but it also adds incredible flavor in Potato Salad and Eggless Salad.
I hope you enjoy this Easy Fresh Dill Pickle Relish as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 4 pounds cucumbers
- 2-3 onions
- 1 red bell pepper
- 2 Tbsp pure, kosher, or pickling salt*
- 2½ cups vinegar
- 1½ cups water
- 2 Tbsp raw sugar or maple syrup
- 5-6 cloves garlic, minced (2 Tbsp)
- 1 Tbsp dill seed or dill weed
- 1 Tbsp celery seed
- 2 tsp mustard seed
- 1 tsp turmeric (optional, for coloring)
- 8 pint-size jars
- 1 Tbsp cornstarch (to thicken)
Instructions
- Rinse the cucumbers well with fresh water.
- Roughly chop the cucumbers; then transfer and process them in a food processor (in batches) until finely diced, or desired consistency.
- Repeat with the onions and bell pepper.
- Transfer the diced cucumbers, onions, and bell pepper to a large bowl.
- Add salt and cover with water. Allow the mixture to soak at room temperature for 2-4 hours.
- Drain and rinse the cucumber-onion-bell pepper mixture well to remove excess salt.
- Meanwhile, in a large pot, combine the vinegar, water, sugar, minced garlic, celery seed, dill seed (or weed), and mustard seed.
- Bring the mixture to a boil, then stir in the cucumber-onion-bell pepper mixture.
- Reduce the heat to low and simmer for 10-12 minutes.
- Combine the cornstarch and turmeric with a few tablespoons of water and add it to the relish, stirring until it begins to thicken. Remove from heat.
- Pour the relish into sterilized pint-size jars, leaving ½ inch space from the rim of the jar.
- Cover the jars with sealing lids and secure with the corresponding canning rings.
- Refrigerator Option. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow to continue cooling to room temperature.**. If the seals are good, label (date) and store the sealed pickles in the refrigerator for up to 3 months.** If the jars did not seal properly, store the pickles in air-tight jars or containers in the refrigerator for up to 4 weeks or process them in a boiling water bath (see next step and Notes).**
- Water bath Option for pantry storage. Process the jars in a large pot of boiling water for 10 minutes. Allow the jars to cool to room temperature. Do not disturb until fully cool.
- I know it’s hard, but this relish is best after allowing the flavors to mingle for at least 1 week.
Notes
* Your salt should not contain any additives, anti-caking agents, or fillers – good choices include pickling salt, kosher salt, or pure sea salt. Since the course varies slightly, you need to taste the brine to see if you prefer to add more salt. I purposely use less salt.
** Proper Canning Seal: You’ll know the seal is successful if there is no give on the lid. If you can press down and feel the sealing lid give or move or hear it popping as you press down, the jar did not get a good seal and must be refrigerated.
** If you’d like to store in the pantry, process the sealed pickles in boiling water bath for 10 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
This recipe makes about 8 half-pint or 4 pint-sized jars. To make 2 pint-sized jars, reduce the recipe in half, using 2 pounds of cucumbers,
Easy Fresh Dill Pickle Relish
Equipment
- canner or large pot
- food processor
Ingredients
- 4 pounds cucumbers
- 2-3 onions
- 1 red bell pepper
- 2 Tbsp pure kosher, or pickling salt*
- 2½ cups vinegar
- 1½ cups water
- 2 Tbsp raw sugar or maple syrup
- 5-6 cloves garlic minced (2 Tbsp)
- 1 Tbsp dill seed or dill weed
- 1 Tbsp celery seed
- 2 tsp mustard seed
- 1 tsp turmeric optional, for coloring
- 8 pint-size jars
- 1 Tbsp cornstarch to thicken
Instructions
- Rinse the cucumbers well with fresh water. Roughly chop the cucumbers, onions, and bell pepper. Transfer and process in a food processor (in batches) until diced, or desired consistency.
- Transfer the diced cucumbers, onions, and bell pepper to a large bowl. Add salt and cover with water. Allow the mixture to soak at room temperature for 2-3 hours.
- Drain and rinse the cucumber-onion-bell pepper mixture.
- Meanwhile, in a large pot, combine the vinegar, water, sugar, minced garlic, celery seed, dill seed (or weed), and mustard seed.
- Bring the mixture to a boil, then stir in the cucumber-onion-bell pepper mixture. Reduce the heat to low and simmer for 10-12 minutes.
- Combine the cornstarch and turmeric with a few tablespoons of water and add it to the relish, stirring until it begins to thicken. Remove from heat.
- Pour the relish into sterilized pint-size jars, leaving ½ inch space from the rim of the jar.
- Cover the jars with sealing lids and secure with the corresponding canning rings.
- Refrigerator Option. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow to continue cooling to room temperature.**. If the seals are good, label (date) and store the sealed pickles in the refrigerator for up to 3 months.** If the jars did not seal properly, store the pickles in air-tight jars or containers in the refrigerator for up to 4 weeks or process them in a boiling water bath (see next step and Notes).**
- Water bath Option for pantry storage. Process the jars in a large pot of boiling water for 10 minutes. Allow the jars to cool to room temperature. Do not disturb until fully cool.
- I know it’s hard, but this relish is best after allowing the flavors to mingle for at least 1 week.