Homemade Dill Relish Recipe
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
- Hot water canner
- Large sauce pan or soup pot
- Jar Lifter
- Jars, lids, rims
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 here 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.
After reading your recipe I was wondering what type of vinegar you use white or apple?
Thanks for the recipe.
Do you not peel or remove the cucumber seeds
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!
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 🙂
A cheese grater or a food processor with a grater attachment will work perfectly.
I have made pickles, but not relish… thank you for sharing this, 🙂
Thank you for this recipe. I’ve made sweet relish but never attempted dill relish before. My family will love this! Pinning.
Oh wow, this looks really, really good! 🙂 Lisa
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
I love dill relish and actually prefer it to sweet. Thanks for the recipe and for sharing it with us at Merry Monday!
Do you put the 1/2 cup salt on the veggies or in the brine????
On the veggies.
I was just reading the comments here and it one of them mentions to put the pickling salt in the brine?? But in the recipe it states to pour it on the veggies. If you could clarify this it would be much appreciated.
On the veggies.
I don’t like squash so what do you suggest I do to compensate for not using it. Should I just add extra of the cucumber if so how much. Or should I add a combination of both cucumber and onion extra. Again how much extra would you add.
I made this today. It is so easy and so yummy. Thank you for the recipe!!
Is this 10 cucumbers shredded or 10 cups of shredded cucumbers?
10 cups of shredded cucumbers.
I’ve already left one comment, but had another question. I’m on my second batch now and the most this recipe yields for me is 6 pints. Is there anything you could think of that maybe I’m doing wrong? And also I followed it step by step so the ratio of brine to veggies should be right, even though it made 6 pints would it still taste alright?
As this is a guest post and something I haven’t made, I’m not sure why it would yield a different amount but it’s possible it’s something simple like that you pack the relish down more than the author of this recipe does. But just because it made fewer pints doesn’t mean there will be anything wrong with it. 🙂
I am new to canning, and only after I made the relish I watched your tutorial on canning, I used old lids, they pinged and seem to seal but now I am worried about compromising the relish. Can I buy new lids then process the jars of relish in the water canner again?
I would reprocess.
Can I use celery Salt instead of the celery seeds?
It will have a slightly different flavor but will work.
Made this recipe and its really delicious! So happy to have used up the overload of cucumbers from my garden, thank you!
Do you put the water on the veggies with the salt to sit before rinsing? Or after with the vinegar? Since like a lot of brine. Thanks