Cucumber Dill Relish Recipe Canning

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EASY HOMEMADE DILL RELISH RECIPE



Easy Homemade Dill Relish Recipe image

Provided by The Prairie Homestead

Categories     Canning

Time 3h15m

Number Of Ingredients 9

8 pounds pickling cucumbers (big or small!)
1/2 cup non-iodized salt (I like this one)
2 teaspoons tumeric
2 medium onions, finely diced
1/3 cup organic sugar
2 tablespoons dill seed
1 tablespoon mustard seed
4 bay leaves
4 cups white vinegar

Steps:

  • Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
  • Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
  • Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
  • After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
  • Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
  • Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
  • At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
  • Remove the bay leaves.
  • Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)

TANGY DILL PICKLE RELISH



Tangy Dill Pickle Relish image

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.

Provided by Scutch

Categories     Vegetable

Time 2h

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

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

Steps:

  • 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.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

DILL CUCUMBER RELISH



Dill Cucumber Relish image

I adjusted 2 recipes I had for pickles and relish as I couldn't find a suitable Dill relish recipe anywhere.

Provided by Brenda Hall

Categories     Vegetable

Time 2h35m

Yield 17 Pints

Number Of Ingredients 11

12 1/2 cups ground or diced cucumbers
3 cups ground green peppers
1 1/2 cups red bell peppers
5 cups finely diced or ground celery
3/4 cup salt
6 cups white vinegar
3 tablespoons mustard seeds
8 tablespoons dill seeds
4 teaspoons garlic powder (for Kosher, to taste)
5 cups finely diced or ground onions
2 tablespoons celery seeds

Steps:

  • Use coarse blade on grinder to chop vegetables.
  • Combine all vegetables.
  • Sprinkle with Salt.
  • Cover with cold water and let stand for 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine Vinegar, celery seed, mustard seed and dill seed.
  • Bring to a boil, stirring occasionally.
  • Stir in drained vegetables and simmer 10 minutes.
  • Pack into prepared jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.

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