Dill Pickled Relish

Why make your own relish? Store bought relish tends to be way too sweet. I like a little sweetness but like the dill flavor too. With my Farmers’ Market bounty of Kirby cucumbers, I made another batch of Dill Pickled Relish. This was a hit for my family (and my daughter’s boyfriend) so I’ll distribute some more jars for summer BBQ time.

 

Dill Pickle Relish

• 8 Kirby Cucumbers, finely diced
• 1 Onion, finely diced (I use sweet onions, yellow if fine too)
• 1 Green Pepper, finely diced
• 1 Red Pepper, finely diced
• 3-4 cloves of garlic, finely minced
• 1 Jalapeno pepper, seeded and finely minced (Totally Optional!)
• 1/4 Cup Salt (I use Kosher, but table salt should be fine)

Mix the vegetables with the salt and cover with cold water. Refrigerate for 6-12 hours. Drain, rinse and drain again in a colander.

• 3 Cups White Vinegar
• 1/4 Cup Sugar ( You can leave this out if you just want Dill Relish)
• 2 tsp. Dill Seeds
• 1 Tbls. Yellow Mustard Seeds
• 2 tsp. Celery Seed
• 1/2 tsp. Turmeric
• 2 Bay Leaves

In a medium saucepan, combine the vinegar, sugar and spices and bring to a boil. Turn down heat and let simmer for 5 minutes. Remove bay leaves. Add the vegetables and let simmer for another 10 minutes.

Ladle the hot pickle relish into hot sterilized mason jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean cloth and seal tightly with lids. (My latest batch made just over 3 1/2 pints.)

Process in a boiling water bath for 10 minutes.

Remove and let cool, it will keep for a year in a pantry. Keep refrigerated if the seal is broken and use within a month or so.

Great in my Potato Salad, in Deviled Eggs, as a condiment for hotdogs or burgers.

Tips

• Canning is easier using canning tools like these from Ball.
• I buy some of my spices at World Market. They are cheaper and they have a unique selection if you are looking to cook more international recipes.
• If you don’t find Kirby cucumbers, you can use 2 1/2 lbs of regular cucumbers, but cut in half and scrape out the seeds first.
• I used Brown Mustard Seeds in a batch that gives it a little hotter bite to it.