Capture the essence of summer with this foolproof canning recipe for homemade dill relish. Discover the perfect combination of fresh pickling cucumbers, pickling salt, onions, and dill seeds resulting in a relish bursting with mouthwatering flavors.
I love to use this dill relish on hamburgers and hotdogs in the summer. It is a quick and easy condiment to add to any picnic table. Are you having friends over for a BBQ this summer? Make this relish ahead of time so you are prepared for the rush of summer party season.
Water Bath Canning or Steam Canning
To achieve the perfect shelf-stable dill relish, it’s important to understand the process of water bath or steam canning. These techniques ensure long-lasting preservation and the retention of flavors. This recipe is suitable to be made with a water bath canner or a steam canner. Instructions for both methods are provided in the recipe card. This recipe comes from the Ball Complete Book of Home Preserving on page 218 and will make around seven-pint jars of dill relish.
The Essential Ingredients for Perfect Dill Relish
Fresh Cucumbers
First and foremost, the star of any dill relish recipe is, of course, the cucumbers. Opt for firm, fresh cucumbers, preferably the pickling variety, as they hold up better during the canning process. Look for cucumbers with a vibrant green color and a crisp texture, as this will contribute to the relish’s satisfying crunch.
Dill Seeds
Next up, is the aromatic dill seeds. This tested recipe uses dill seeds which gives dill relish its distinctive flavor and fragrance. The dill adds a refreshing and slightly tangy note to the relish, perfectly complementing the cucumbers.
Onions
Onions are another essential ingredient to include in your dill relish. They provide a mild, sweet undertone that balances out the tanginess of the cucumbers and dill. Opt for white or yellow onions, finely chopped, to ensure they blend seamlessly into the relish, adding flavor without overpowering the other ingredients.
White Wine Vinegar
No dill relish would be complete without a touch of acidity, and that’s where vinegar comes in. The acidity from vinegar helps to preserve the relish and gives it a tangy punch. White wine vinegar is a popular choice and is what is called for in this recipe.
Granulated Sugar
Finally, let’s not forget about the sweetness that adds depth to the dill relish. Granulated sugar is commonly used to balance out the tanginess and bring out the natural sweetness of the cucumbers. The right amount of sugar will marry all the flavors together, creating a relish that is both tangy and subtly sweet.
Now armed with the knowledge of these essential ingredients, it’s time to start the step-by-step dill relish recipe, where we’ll combine these flavors to create a delicious and tangy relish that captures the essence of summer.
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Step-by-Step Dill Relish Recipe
Necessary Ingredients:
- 8 lbs (3.6 kg) Pickling Cucumbers
- 1/2 cup (125 mL) Pickling or Canning Salt
- 2 tsp (10 mL) Ground Turmeric
- 4 cups (1 L) Water
- 2 1/2 cups (625 mL) Finely Chopped Onions
- 1/3 cup (75 mL) Granulated Sugar
- 2 tbsp (30 mL) Dill Seeds
- 4 cups (1 L) White Wine Vinegar
Necessary Equipment for Dill Relish:
- Cutting Board
- Knife
- Food Processor
- Glass Bowl
- Colander
- Large Stainless Steel Pot
- Spoon
- Measuring Cups
- Measuring Spoons
- Liquid Measuring Cups
- Water Bath Canner or Steam Canner
- Pint Pint-sized Canning Jars
- Regular or wide-mouth canning lids
- Regular or wide-mouth canning bands
- Canning Ladle
- Jar Lifter
- De-bubbler
- Headspace Measurer
Prepare Jars
Clean jars and lids with warm, soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare Cucumbers
It’s time to prepare the cucumbers. Start by washing them thoroughly and removing any dirt or debris. Then, using a sharp knife chop the cucumbers into smaller pieces. You can choose to leave the skin on for added texture or peel it if you prefer a smoother relish.
In a food processor fitted with a metal blade, working in batches, finely chop the cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.
Sprinkle the cucumbers with pickling salt and tumeric.
Add water, cover, and let stand in a cool place (70 to 75°F/21 to 23°C) for 2 hours. This step helps to draw out excess water from the vegetables and ensures a crunchy relish.
After the 2 hours has passed, drain the excess liquid from the cucumber by putting them in a colander placed over a sink. Rinse it under cold water and gently squeeze out any remaining moisture. This step is crucial to maintain the desired consistency of the relish.
Prepare Water Bath or Steam Canner
Water Bath Canner
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Steam Canner
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Combine Ingredients
Now, it’s time to add the flavorings. In a large stainless steel saucepan, combine the drained cucumbers, onions, sugar, dill seeds, and white wine vinegar. Bring the mixture to a boil over medium-high heat, stirring until the sugar has dissolved completely.
Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes. This sweet and tangy brine will perfectly complement the cucumbers and onions, lending the relish its unique flavor profile.
Fill Hot Jars with Hot Dill Relish
Once you have hot jars and hot relish it is time to can your dill relish.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Ladle the hot relish into the hot jar. Leave 1/2 inch (1 cm) headspace (use your headspace measurer to verify the correct amount). Using your de-bubbler make sure to remove all air bubbles. Adjust headspace, if necessary, by adding additional hot relish.
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
Processing Steps for Dill Relish
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
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Cool and Store
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
With this step-by-step dill relish recipe, you’ll be able to create a tangy and subtly sweet condiment that elevates any dish it accompanies.
Innovative Ways to Enjoy Your Canned Dill Relish
And now that your relish is ready, let’s explore some innovative ways to enjoy it, adding a burst of flavor to your favorite meals and snacks.
- Elevated Hot Dogs: We all know that dill relish is a classic topping for hot dogs, but why not take it up a notch? Add a generous dollop of your homemade dill relish to your grilled hot dogs and then top it off with some melted cheddar cheese, crispy bacon bits, and a drizzle of tangy mustard. This flavor-packed combination will turn an ordinary hot dog into a gourmet delight.
- Dill Relish Deviled Eggs: When it comes to deviled eggs, dill relish can be a game-changer. Simply mix a spoonful of your dill relish into the egg yolk mixture along with some mayonnaise, mustard, and a pinch of paprika. The tangy crunch of the relish adds a delightful twist to the creamy filling, making these deviled eggs a crowd-pleasing appetizer for any occasion.
- Relish-Stuffed Chicken Breast: Take your baked chicken breast to the next level by stuffing it with some dill relish. Slice a pocket in the chicken breast and fill it with a generous spoonful of relish before baking it to perfection. The combination of the savory chicken and the tangy relish creates a mouthwatering burst of flavors that will impress your dinner guests.
- Relish Potato Salad: Give your traditional potato salad a refreshing twist by adding dill relish. Simply combine boiled and cubed potatoes with mayonnaise, diced onions, chopped hard-boiled eggs, and of course, a few spoonfuls of your homemade relish. The dill relish adds a zesty punch and a crunch to this classic side dish, transforming it into a picnic must-have.
- Relish-Stuffed Burgers: Elevate your burger game by adding a surprise burst of flavor right in the middle of your patty. Mix some dill relish into the ground beef along with your favorite seasonings, then shape it into patties. Grill or pan-fry the burgers until cooked to perfection, and as you take that first bite, the juicy meat and the tangy relish will create a taste sensation that will have you coming back for more.
Get creative and experiment with different dishes and snack ideas to fully enjoy the flavorsome goodness of your preserved summer essence in a jar. Elevate your backyard BBQs, add a delightful twist to your sandwiches, or share the joy of preserving summer’s essence with loved ones.
Additional Relish Recipes
Check out some additional relish recipes to use at your next barbecue.
Recipe Card
Dill Relish
Equipment
- Water Bath Canner or Steam Canner
- Steam Canner or Water Bath Canner
Ingredients
- 8 lbs pickling cucumbers
- 1/2 cup pickling or canning salt
- 2 tsp ground turmeric
- 4 cups water
- 2 1/2 cups finely chopped onions
- 1/3 cup granulated sugar
- 2 tbsp dill seeds
- 4 cups white wine vinegar
Instructions
- Clean jars and lids with warm, soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- In a food processor fitted with a metal blade, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.
- Sprinkle with pickling salt and turmeric.
- Add water, cover, and let stand in a cool place (70 to 75°F/21 to 23°C) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out any excess liquid.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds, and vinegar. Bring to a boil over medium-high heat.
- Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes.
- Once you have hot jars and hot relishWater Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Ladle the hot relish into the hot jar. Leave 1/2 inch (1 cm) headspace (use your headspace measurer to verify the correct amount). Using your de-bubbler make sure to remove all air bubbles. Adjust headspace, if necessary, by adding additional hot relish.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
- Repeat until all relish has been used.
- ProcessingWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
Editorial Process
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