A Relish Revelation
Let’s Talk Pickling Cucumbers
I made a promise to myself this year: I wouldn’t let my pickling cucumbers grow monstrously large. However, despite my efforts to check on them regularly, they somehow transformed from the size of my pinky finger to that of a baseball bat overnight. It was quite a surprise, I must say. Unfortunately, these foot-long cucumbers don’t produce the crunchy pickles we all love.
Rescuing the Big Cukes
Instead of wasting these oversized cucumbers, I decided to turn them into relish. Now, I must admit, I’ve never been a huge fan of relish, but this year I decided to embrace the adventure. And guess what? I’m actually enjoying it! So far, I’ve been savoring it on brats, hot dogs, and even mixed it into chicken salad. Trust me, this relish won’t disappoint.
The Homemade Dill Relish Recipe
Here’s what you’ll need to make this delightful dill relish:
- 8 pounds of pickling cucumbers (big or small)
- 1/2 cup of non-iodized salt
- 2 teaspoons of turmeric
- 2 medium onions, finely diced
- 1/3 cup of organic sugar
- 2 tablespoons of dill seed
- 1 tablespoon of mustard seed
- 4 bay leaves
- 4 cups of white vinegar
Instructions
- Start by washing the cucumbers and peeling them if desired. I personally prefer leaving some of the peel on for color and texture.
- Finely chop the cucumbers, making sure not to overprocess them.
- Place the chopped cucumbers in a large bowl and mix in the salt and turmeric. Cover the cucumbers with water and let them soak for 2-3 hours.
- After the soaking period, drain and rinse the cucumbers under cool water.
- Transfer the drained cucumbers to a stockpot and add in the chopped onions, sugar, dill seed, mustard seed, bay leaves, and white vinegar.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Taste the relish to check the flavor balance and adjust if needed. Feel free to add more sugar if the vinegar taste is too strong.
- Remove the bay leaves.
- Ladle the relish into hot pint jars with a 1/4″ headspace. Seal the jars and process them in a hot water bath canner for 15 minutes.
Note: If you’re above sea level, add an extra minute of processing time for every 1000 feet.
Homemade Dill Relish Notes
- You can use 1/2 pint jars if you prefer, but make sure to process them for the full time.
- Adjust the sweetness, herbs, and spices of the recipe according to your taste. Don’t worry; it won’t affect the safety of the canning technique.
- Honey can be used as an alternative sweetener, although I haven’t personally tried it.
- If you don’t want to can the relish, you can enjoy it fresh. After refrigeration, the vinegar flavor will mellow.
- To freeze your homemade dill relish, simply ladle it into freezer-safe containers instead of canning jars. Note that the cucumbers may lose some crispness after thawing.
Embrace the Relish Revolution
Now that you have 17 pints of delicious dill relish, you might be wondering what to do with it all. Don’t worry; I’ve got you covered. This relish is perfect for mixing into potato salad, tuna, and any other dish that needs a flavor boost. Plus, it’s an excellent addition to all those summer BBQs we love so much.
Canning Made Easy
If you’re new to canning and feeling a bit unsure, I’ve got the perfect solution for you. Check out my revamped Canning Made Easy course. It’s designed to guide you through each step of the canning process, ensuring your safety and confidence. With this course, you’ll be canning like a pro in no time. You can find all the course details and bonuses here.
More Pickling Recipes
If you’re eager to explore more pickling recipes, here are a few suggestions:
- How to Ferment Pickles
- Dilly Green Beans Recipe (Lacto-Fermented)
- How to Make Quick Pickles from Any Vegetable
- 5 Tricks for the Crunchiest Homemade Pickles
Remember, making your own pickles and relishes is not only delicious but also a fun and rewarding culinary adventure. So grab those cucumbers and start pickling!
Crafted with love by Family Cuisine
