Homemade Dill Relish Recipe

by Merissa on May 1, 2017

in Recipes

A delicious Homemade Dill Relish that is perfect for using your garden bounty!

Homemade Dill Relish Recipe

Thanks to Michelle for sharing this wonderful recipe with us today! Feel free to submit your own delicious garden-inspired recipes here.

Homemade Dill Relish

Ingredients:

  • 10 cups cucumber, shredded
  • 1 summer squash, shredded
  • 1 carrot, shredded
  • 1 small onion, shredded
  • 1/2 cup pickling / canning salt

Brine:

  • 4 cups of water
  • 4 cups of vinegar
  • 2 teaspoons dry mustard
  • 1/3 cup sugar
  • 1 teaspoon celery seed
  • 2 tablespoon dill weed
  • 1/2 teaspoon turmeric

Supplies:

Shred cucumbers, squash, onion and carrot. Sprinkle shredded vegetables with pickling salt. Stir well. Cover and let sit for at least 4 hour or even overnight if you wish. You can simply leave the vegetables unrefrigerated.

Rinse vegetables with cold water and drain well.

Get your jars ready. Jars should be clean. You can run them through the dishwasher or wash in hot soapy water.

In a medium saucepan; bring water, vinegar and seasonings to a boil. This is the brine or the liquid for pickling. Add vegetable mixture to the brine and boil for 30 minutes.
Fill jars with hot vegetables, leaving 1/4 inch head space.

If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.

Wipe rims of jars clean with warm wash cloth. Place hot lids on jars and tighten with rims.

Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top. Using a hot pad or glove, check that the rims are tightened.

As the jars cool, you will hear a "ping" when the lid seals. (My favorite part!) Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use.

Makes 9 pints.

Please check with your local extension office for any changes due to altitude for times or temperatures.

Above instructions are for elevation 1000 feet or below.

For another variation on this recipe you may enjoy this Zucchini Relish Recipe as well.

Find more Canning Recipes hereย and be sure and keep your canning and preserving recipes organized for the year with The Gardening and Preserving Journal.

Michelle is a mom to 2 fun girls, a busy wife, crazy crafter, organic gardener and essential oil enthusiastic. You can find Michelle's writings at The Wandering Well.

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5:40 am

{ 10 comments… read them below or add one }

1 Debi May 2, 2017 at 10:14 pm

After reading your recipe I was wondering what type of vinegar you use white or apple?

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2 ColleenB. May 5, 2017 at 1:32 pm

Thanks for the recipe.
Do you not peel or remove the cucumber seeds

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3 Billy May 5, 2017 at 2:29 pm

I’ve been buying my relish still, instead of making it.. I have pickled whole cucumbers to make pickles, as well as onions and carrots but I have yet to try making relish! I’ve heard a bunch about ‘Quick Pickling’ where you don’t use boiling water to seal the jars. Have you ever tried this method before? I’m not sure which is better! Thank you for sharing your recipe, I plan to try and make my own relish soon. I’d probably save money!

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4 Gina May 10, 2017 at 7:45 am

What a great way to use up the abundance of cucumbers we get from our garden! A question–how do you shred them? With a cheese grater?

Thanks for linking up to Tasty Tuesdays this week ๐Ÿ™‚

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5 Merissa May 10, 2017 at 3:21 pm

A cheese grater or a food processor with a grater attachment will work perfectly.

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6 Gentle Joy Homemaker May 11, 2017 at 4:28 pm

I have made pickles, but not relish… thank you for sharing this, ๐Ÿ™‚

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7 Virginia May 12, 2017 at 9:09 am

Thank you for this recipe. I’ve made sweet relish but never attempted dill relish before. My family will love this! Pinning.

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8 Lisa // Cucicucicoo: Eco Sewing and Crafting May 14, 2017 at 5:55 am

Oh wow, this looks really, really good! ๐Ÿ™‚ Lisa

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9 Miz Helen May 17, 2017 at 2:40 pm

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
Miz Helen

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10 Amanda @ The Kolb Corner May 18, 2017 at 9:29 am

I love dill relish and actually prefer it to sweet. Thanks for the recipe and for sharing it with us at Merry Monday!

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