Homemade Dill Relish Recipe
Thanks to Michelle for sharing this wonderful recipe with us today!
Homemade Dill Relish
- 10 cups cucumber, shredded
- 1 summer squash, shredded
- 1 carrot, shredded
- 1 small onion, shredded
- 1/2 cup pickling / canning salt
- 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
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.
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.