A 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.
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.
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-sized jars or 4 pint-sized jars.