Sweet Dill Pickle Relish for Canning
This dill pickle relish recipe is the perfect tangy topping for hot dogs fresh off the grill. With just a tiny bit of sugar, it has the right amount of sweet to balance out the tangy vinegar and pickling salt.
Servings: 3 -4 half pints
Ingredients
- 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
Instructions
- 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.
Notes
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)
Recipe adapted from The Ball Complete Book of Home Preserving