I’ll be honest, I was really only looking for a way to use up gigantic cucumbers that were way too big to make a decent pickle. You see, the best pickles are made with tiny cucumbers, about the size of your little finger. Anything bigger and it’ll turn to a sad mushy excuse for a pickle in the canner. We love pickles on top of grilled sausages in the summertime, so relish seemed like a great way to use them up.
Searching around online for dill pickle recipes was more or less terrifying. Crazy amounts of sugar leading me to believe people assumed that relish was supposed to be a candied jam. Or worse even, thickening it with cornstarch which sounded downright unappealing. I’m looking for dill pickle flavor, but mashed up into an easy to use condiment. That’s it. No funny stuff.
As always, Ball Canning had my back. I’ve adapted their recipe for a small batch, because I prefer to use up cucumbers straight from the garden same day, and I try my best to avoid allowing cucumbers to reach gigantic relish sized proportions. Feel free to increase the recipe if you have more to use up.
The original recipe included a small amount of sugar, which I was a lot more reasonable than every other recipe I could find. I used turbinado because that’s what I had on hand, but I think it resulted in fuller flavor than plain white sugar. The little bit of molasses in the sugar really brought out extra richness in the final relish.
Dill Pickle Relish Recipe
Recipe adapted from The Ball Complete Book of Home Preserving
Yield: 3-4 Half Pints
Canning Method: Water Bath Canning
Headspace: 1/2 inch
Process Time: 10 minutes half pints, 15 minutes for pints (adjust for altitude)
2 lbs pickling cucumbers (3.5 cups finely chopped)
1 cup onion, finely chopped
1 cups water
1 cups vinegar (5% acidity)
2 Tbs pickling salt
1/2 tsp. turmeric, ground
1 tsp dill seed, or 1-2 tablespoons finely chopped dill
2 Tbs sugar
- Chop the cucumbers into tiny pieces, 1/4 inch or smaller. You can pulse them in a food processor to make this go quicker, but be sure not to over process and liquify them.
- Sprinkle the cucumbers with pickling salt and turmeric and cover with 1 cup water. Allow to stand for at least 2 hours. Drain thoroughly, mashing with your hands to remove as much moisture as possible.
- Place the drained cucumbers in a large saucepan and add chopped onions, dill, vinegar and sugar (if using). Bring the mixture to a boil over medium heat and cook for about 10 minutes. The mixture should begin to thicken slightly.
- Ladle the pickle relish into jars (pint or half pint), leaving 1/2 inch headspace. Process in a water bath canner, 10 minutes for half pints, or 15 minutes for pints.
- Remove the jars and allow them to cool. Make sure each jar has “popped” to seal. Store any unsealed jars in the refrigerator and use soon.
- Store sealed jars in the pantry at room temperature, with canning bands removed.
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