Dill Pickle Relish

"A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Flafarmboy photo by Flafarmboy
photo by Flafarmboy photo by Flafarmboy
photo by Chabear01 photo by Chabear01
Ready In:
3hrs 45mins
Ingredients:
13
Yields:
5 pints
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ingredients

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directions

  • Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
  • Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
  • Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
  • Store in cool dry place.

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Reviews

  1. With my changes, I thought this tasted very similar to store-bought dill relish (which my family loves). I used all zucchini instead of cucumber, white vinegar instead of cider vinegar, 1/2 cup sugar, not so many mustard seeds and no chili peppers. We love it so much, I am making and canning more this weekend!
     
  2. I used 1/2 cup sugar and it was still to sweet, and it was also too vinegary. I haven't tried doing this yet, but I would recommend trying 1/3 cup sugar, 3 cups vinegar, and 1 cup water.
     
  3. This is the best dill relish I have ever tasted. I added 1/2 c sugar and 1/2 t tumeric. I also used mixed color peppers, red, yellow, & orange. It was extemely easy. I am on my 2nd batch already, because we've eaten so much of the 1st batch. Great served over cream cheese and eaten with crackers! Thanks for sharing.
     
  4. Our Family Loves this relish. It is better than what you get at the store. You can even use the overload of cucumbers and zucchini. Thanks for sharing. This is our third year for using it!
     
  5. I didn't realize until I was in the middle of making a quadruple batch, that this recipe must be calling for fresh dill weed and NOT dried dill weed. I wish the recipe had been more clear as I now have a huge amount of relish that has way too much dill in it! Thankfully I realized it before I put in a full 2 cups of dill weed, but I still got too much in it. I probably won't try this again.
     
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Tweaks

  1. With my changes, I thought this tasted very similar to store-bought dill relish (which my family loves). I used all zucchini instead of cucumber, white vinegar instead of cider vinegar, 1/2 cup sugar, not so many mustard seeds and no chili peppers. We love it so much, I am making and canning more this weekend!
     
  2. The best dill relish I have ever tasted. All of the flavors meld together and then pop! I did reduce the sugar and used zucchini instead of cucumber (had some left over from making a sweet zucchini relish).
     

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