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.

Time: 225 minutes


  • 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

dill pickle relish image

Number Of Ingredients: 13


  1. cucumbers
  2. red bell peppers
  3. onions
  4. celery
  5. salt
  6. water
  7. cider vinegar
  8. sugar
  9. mustard seeds
  10. celery seed
  11. garlic cloves
  12. chili peppers
  13. dill weed


After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.

Recipe From food.com

Provided by Scutch

Time 2h

Yield 6-7 1/2 pints, 48 serving(s)


  • Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
  • Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
  • In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  • Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
  • Remove from heat, add the turmeric and mix well.
  • Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Tangy Dill Pickle Relish image

Number Of Ingredients: 11


  • 3 lbs cucumbers (about 8-9 pickling cucumbers)
  • 2 -3 sweet onions
  • 1/4 cup pickling salt
  • 3 cups white vinegar
  • 3/4 cup sugar
  • 4 -5 garlic cloves, minced
  • 2 teaspoons dill seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons celery seeds
  • 1/2 teaspoon turmeric
  • 2 tablespoons cornstarch


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.

Recipe From food.com

Provided by dianegrapegrower

Time 3h45m

Yield 5 pints


Dill Pickle Relish image

Number Of Ingredients: 13


  • 6 cups cucumbers, chopped
  • 2 cups red bell peppers, chopped
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 2/3 cup salt
  • 6 cups water
  • 4 cups cider vinegar
  • 1 cup sugar (optional)
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seed
  • 3 garlic cloves, minced
  • 2 chili peppers, minced
  • 1/2 cup dill weed, chopped


This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.


  • In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Grandma's Dill Pickles image

Number Of Ingredients: 7


  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers, quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 18 dried hot chilies


Recipe From foodnetwork.com

Provided by Michael Chiarello : Food Network

Time 5m

Yield 1 1/4 cups


Home Made Quick Pickle Relish image

Number Of Ingredients: 4


  • 1 cup diced dill pickle
  • 1/4 cup hot/sweet mustard
  • 1 tablespoon pickle brine
  • 1 tablespoon fresh dill, chopped


Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Recipe From foodnetwork.com

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles


  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

Dill Pickles image

Number Of Ingredients: 8


  • 5 1/2 ounces pickling salt, approximately 1/2 cup
  • 1 gallon filtered water
  • 3 pounds pickling cucumbers, 4 to 6-inches long
  • 1 tablespoon black peppercorns
  • 1 tablespoon red pepper flakes
  • 2 cloves garlic, crushed
  • 1 teaspoon dill seed
  • 1 large bunch dill


Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Recipe From allrecipes.com


Time 4h5m

Yield 4


  • In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
  • Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
  • Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Pickled Squash image

Number Of Ingredients: 9


  • ¼ cup salt
  • 2 ½ pounds young yellow squash and zucchini, sliced into rounds
  • 1 green bell pepper, seeded and sliced into strips
  • 2 small onions, thinly sliced
  • 2 ¼ cups white sugar
  • 2 cups distilled white vinegar
  • 2 teaspoons mustard seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seed


These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Recipe From allrecipes.com

Provided by Tammy Gulgren

Time P3DT25m

Yield 12


  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Refrigerator Dill Pickles image

Number Of Ingredients: 7


  • 3 ½ cups water
  • 1 ¼ cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 4 cups cucumber spears
  • 2 cloves garlic, whole
  • 2 heads fresh dill

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