How To Make Dill Cucumber Relish Recipe Recipe Cards

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EASY HOMEMADE CUCUMBER RELISH



Easy Homemade Cucumber Relish image

This fresh relish is delicious as a side dish on its own, or serve over grilled chicken or fish.

Provided by Amee

Categories     Side Dish

Time P1DT30m

Number Of Ingredients 10

12 large cucumbers (peeled, cored and chopped)
4 green bell peppers (seeded and finely chopped)
2 red bell peppers (seeded and finely chopped)
4 large onions (peeled and finely chopped)
1/4 cup pickling salt or kosher salt
1 cup prepared horseradish
1 1/2 cups natural brown sugar
1 tsp celery seed
2 tbsp mustard seed
cold white vinegar (to cover)

Steps:

  • Place chopped cucumbers and 1/4 cup salt in a colander over a bowl and toss to combine. Cover, refrigerate and allow to drain overnight. You will have a large amount of water in the bowl the next morning.
  • Drain and rinse cucumbers in ice cold water, filling the bowl. Drain well; this helps to remove the excess salt.
  • Chop peppers and onions. Add to cucumbers.
  • In a separate bowl, combine brown sugar, horseradish, celery seed and mustard seed. Let sit at room temperature until sugar dissolves. Add to cucumber mixture and then add enough vinegar to cover.
  • Bottle in your favorite jars and store in the refrigerator for up to 6 weeks, freeze, or give as gifts to friends.

HOMEMADE DILL PICKLE RELISH



Homemade Dill Pickle Relish image

Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!

Provided by Kimberly Killebrew

Categories     condiment

Time 55m

Number Of Ingredients 13

2½ lbs cucumbers ((weighed prior to peeling and seeding),peeled, center row of seeds removed, and finely diced)
1 large yellow onion (,finely diced)
1 small red bell pepper (,finely diced)
1 small green bell pepper (,finely diced)
3 cloves garlic (,finely minced)
¼ cup kosher or pickling salt ((neither of these have additives which is important to avoid when canning))
3 cups white vinegar
1/2 cup sugar ((optional or use less according to taste))
2 teaspoons dill seeds
1 tablespoon yellow mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
2 bay leaves

Steps:

  • Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  • Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  • In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
  • Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  • Process the jars in a boiling water bath for 10 minutes.
  • Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars). Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

Nutrition Facts : ServingSize 1 tablespoon, Calories 6 kcal, Carbohydrate 1 g, Sodium 221 mg, Sugar 1 g

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.)

CUCUMBER RELISH



Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories     Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

  • Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
  • Sprinkle with salt.
  • Cover with cold water, let stand 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine sugar, vinegar, celery seed,& mustard seed.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in drained vegetables, simmer 10 minutes.
  • Pack into jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.
  • Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

SWEET CUCUMBER RELISH



Sweet Cucumber Relish image

This delicious sweet relish is perfect for hot dogs and sausages and is an excellent condiment to serve with peas, baked beans, or lima beans.

Provided by Diana Rattray

Categories     Appetizer     Condiment

Time 4h45m

Number Of Ingredients 10

10 cups pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers, finely chopped unpeeled)
4 cups red bell pepper (about 4 large peppers, finely chopped)
3 cups finely chopped green bell pepper (about 2 to 3 large peppers)
1 cup celery (about 4 large ribs, finely chopped)
1 cup peeled onion (about 2 medium onions, finely chopped)
1/2 cup pickling salt
3 1/2 cups white vinegar
2 1/3 cups granulated sugar
1/4 cup mustard seeds
2 tablespoons celery seeds

Steps:

  • Gather the ingredients.
  • Put the chopped vegetables-cucumbers, peppers, celery, and onions-in a large stainless steel or enamel-lined pot.
  • Add the pickling salt, stir to blend, and cover. Let stand at room temperature for 4 hours.
  • Put the canning jars in the water bath canner, cover with water, and bring to a boil. Reduce the heat to low and keep it at a simmer (not boiling).
  • Put the lids in a saucepan, and bring them to a simmer. Keep them in the hot water until you are ready to use them.
  • Put the vegetables in a large colander, drain, and rinse thoroughly with cold water. Using your hands, squeeze out excess liquids.
  • Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat.
  • Add the well-drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low, and simmer for 10 minutes.
  • Fill prepared jars, leaving 1/2-inch headspace.
  • Fit lids on jars and screw bands down to fingertip tightness.
  • Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.
  • Once cooled, you can put a jar in the fridge and use right away if you'd like. Enjoy!

Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 5 g, Fat 0 g, ServingSize 6 pints (about 100 servings), UnsaturatedFat 0 g

CUCUMBER AND ONION RELISH



Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  • Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  • Sterilize 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 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 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

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.

CUCUMBER DILL RELISH



Cucumber Dill Relish image

33

Categories     Relishes     Cucumber

Time 8h

Yield 6

Number Of Ingredients 14

cucumbers
onions
white vinegar
dill weed
salt
black pepper
dill weed
cucumbers
onions
white vinegar
dill weed
salt
black pepper
dill weed

Steps:

  • Peel, seed and coarsely grate cucumber; drain thoroughly in strainer. Place in medium bowl. Mix in remaining ingredients except dill sprigs. Cover and refrigerate 24 hours (Can be stored in refrigerator 1 week.). Let stand at room temperature 10 minutes before serving. Garnish with dill.

Nutrition Facts :

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