THE BEST RELISH I'VE EVER HAD
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
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
HOMEMADE DILL PICKLE RELISH
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
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
TANGY DILL PICKLE RELISH
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
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.
EASY HOMEMADE DILL RELISH RECIPE
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.)
DILL PICKLE RELISH
Steps:
- Shred all of the cucumbers into small pieces by using a cheese grater. Mince the jalapeño peppers.
- In a large stainless steel pot boil vinegar, salt, seeds and halved garlic cloves. Once the liquid mix has come to a boil, add veggies; cucumbers and jalapeños.
- Bring liquid mixture back to a boil. Simmer on medium heat for 10 minutes.
- Pour hot liquid mixture into cleaned and sanitized pint jars.
- Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
- As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
- Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
- Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
- Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.
DILL CUCUMBER RELISH
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
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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From healthycanning.com
4.2/5 (17)Total Time 1 hr 30 minsCategory CondimentsCalories 11 per serving
- Wash the cucumbers under cold running water, trim off both ends. Chop into large chunks, then finely chop in a food processor (use pulse) or put through a food mill. Put in a large pot or very large bowl. Sprinkle with the turmeric plus the salt, mix the vegetables a bit with your hands. Top with enough cold water to cover completely. (The exact quantity of water doesn't matter.) Let stand for 2 hours.
- In large pot, mix together everything from the vinegar down to and including the dill seed, then stir in the onion and then the cucumber.
DILL PICKLE RELISH RECIPE: SIMPLE AND CLASSIC - HEART'S ...
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5/5 (3)Calories 19 per servingCategory Preserving
- Place them in a large bowl bowl and sprinkle with the salt and turmeric. Pour water on top and stir. Allow to sit covered at room temperature for 1-2 hours.
- Place chopped cucumbers in a cheesecloth lined bowl and rinse. Lift cheesecloth and gently squeeze to drain.
- Place cucumbers, diced jalapeño, diced onion, vinegar, sugar, dill weed, and dill seed in a saucepan and simmer 10 minutes.
HOMEMADE DILL PICKLE RELISH RECIPE - EATING RICHLY
From eatingrichly.com
Reviews 11Category AppetizersCuisine AmericanTotal Time 2 hrs
- Place the chopped cucumbers and onion half in a large colander and toss with the kosher salt. Let drain 1-8 hours.
- In a large pot, mix vinegar, water, dill, mustard, cornstarch, ginger, turmeric and sugar. Heat on high, stirring occasionally until it begins to boil.
DILL PICKLE RELISH – {CANNING RELISH} - SUSTAINABLE COOKS
From sustainablecooks.com
5/5 (13)Total Time 40 minsCategory CondimentsCalories 3 per serving
- Wash cucumbers using a vegetable scrub brush. Cut the cuke butts off, slice into 8 sections. Cut the seeds out of each section. Cut into 1-2 inch chunks.
- In a food processor, pulse (use "pulse" instead of "on", else you'll end up with cucumber sauce) the cuke chunks in batches until the pieces look "relishy". (That is a real term. Insert fart noise here).
- Put the cucumber pieces in a bowl, sprinkle with salt and turmeric, and then pour the water over it. Cover, and let stand for 2 hours.
- After the 2 hours, put the cukes in a colander, and rinse thoroughly. Let drain and squeeze the cukes to release excess water.
HOW TO MAKE DILL PICKLE RELISH ... - COOK FAST, EAT WELL
From cookfasteatwell.com
5/5 (8)
- Prepare Cucumbers. Wash cucumbers. Cut off ends. If cucumbers are large, cut in half and seed. Do not peel.
- Soak Cucumbers. Place chopped cucumbers in a large bowl. Sprinkle salt and turmeric over chopped cucumbers. Stir to combine. Pour water over cucumbers. Stir. Cover and chill the mixture for two hours.
- Rinse Cucumbers. Place cucumbers in a fine mesh strainer. Drain. Rinse cucumbers with cold water. This removes the excess salt. Taste the mixture. If it tastes too salty, rinse again.
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DILL PICKLE RELISH RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
Estimated Reading Time 3 mins
- Place chopped cucumbers in a glass or stainless steel bowl and sprinkle with picking salt and turmeric. Add water, cover, and let stand in a cool place for 2 hours.
- Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain again. Finally, squeeze out excess liquid with your hands.
- In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat.
DILL PICKLE RELISH - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory CondimentCalories 110 per serving
- In a food processor (in batches if your food processor is small), pulse cucumbers 8 to 10 times to cut into 1/8-1/4 inch pieces. *You can make your relish chunky or smoother by simply processing less or more. I like mine a little chunky, to resemble chopped dill pickle. Process a bit more for a smoother relish.
- Place the processed cucumbers into a large bowl. Sprinkle cucumbers with salt and turmeric. Stir well to combine, then add the cold water. Stir again, cover and let stand at room temperature for 1 hour, stirring a couple of times as it sits. Drain cucumber mixture in a large sieve. Rinse well under cold water to remove excess salt. Drain again, using your hand to press down on the mixture to remove as much moisture as possible.
- In a large saucepan, bring the vinegar, sugar, garlic, dill seeds and mustard seed to a boil over medium heat Add cucumber mixture and onions to the pot and return to a boil, stirring often. Reduce heat to medium low and simmer, stirring occasionally, until the mixture has thickened, has lost its bright green colour and has just a bit of liquid left on the bottom of the pan, about 30 minutes. *Cook until you have just a thin layer of liquid visible at the bottom of the pan. You don't want to cook all the liquid off.
SAVORY DILL PICKLE RELISH FOR HOME CANNING — HERITAGE HOME EC
From heritagehomeec.com
Cuisine AmericanCategory Canning, Condiments, PreservingServings 8Estimated Reading Time 5 mins
- In a food processor fitted with a metal blade or food grinder, 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 for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hand, squeeze out excess liquid.
- Meanwhile, caramelize onions and pickled garlic in a hot skillet with balsamic vinegar, cooking until golden. Remove from heat and set aside.
- In a large stainless-steel saucepan, combine drained cucumbers, onions, sugar, dill seeds, and vinegar. Brid 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.
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