Ingredients for Dill Pickle Relish
- Cucumbers
- Red Bell Peppers
- Onions
- 1/2 cup thinly sliced celery
- 2 tablespoons salt
- 2 cups water
- Cider Vinegar
- 2 cups sugar
- Mustard Seeds
- Celery Seed
- Garlic Cloves
- Chili Peppers
- Dill Weed
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How to Make Dill Pickle Relish
- Combine 4 cups thinly sliced cucumbers, 1 cup thinly sliced red bell pepper, 1/2 cup thinly sliced onion, and 1/2 cup thinly sliced celery in a large bowl. Add 2 tablespoons of salt and 2 cups of water. Gently toss to combine.
- Let the mixture sit for 3 hours to draw out excess moisture.
- Drain the mixture thoroughly in a colander. Rinse the vegetables under cold water and drain again, pressing out as much excess liquid as possible.
- In a large saucepan, combine 2 cups white vinegar, 2 cups sugar, 1/4 cup yellow mustard seeds, 2 tablespoons celery seeds, 1 tablespoon dill seeds, and 1 teaspoon turmeric. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Add the drained vegetables to the boiling mixture. Return to a boil, then reduce heat to a simmer.
- Simmer for 15-20 minutes, or until the relish reaches your desired consistency. Stir occasionally to prevent sticking.
- Carefully ladle the hot relish into sterilized pint jars, leaving 1/2 inch of headspace at the top of each jar.
- Wipe the jar rims clean, then seal with hot, two-piece lids. Process in a boiling water bath for 15 minutes.
- Remove jars from the water bath and let cool completely. You should hear a “pop” as the jars seal. Store in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
630 g
Sugar
38g
Fat
0g
Carbs
6g
