“I like to halve this recipe and make alongside Sweet Pickle Relish so that I have both options available in my pantry for the coming year. I like to use green bell peppers in this recipe and then add some red bell pepper to the Sweet Pickle Relish to easily differentiate between the two.” – April Ferre
Dill Pickle Relish
Ingredients
- 8 Large Pickling Cucumbers Chopped
- 2 Medium White Onions Chopped
- 2 Large or 3 Small Green Bell Peppers Chopped
- 6 Cloves Garlic Minced
- 1/2 Cup Picking Salt
- 3 Cups White Vinegar
- 3/4 Cup Sugar
- 1 Tablespoon Dill Seed
- 2 Teaspoons Mustard Seed
- 1 to 2 Teaspoons Celery Seed
- 1/2 Teaspoon Turmeric
- 2 Bay Leaves
Instructions
- Combine chopped cucumber, onion, bell pepper and garlic in a large Dutch oven or stockpot.
- Mix in salt and add cold water to cover. Let soak for 2 hours. Thoroughly drain in a colander.
- In the rinsed and dried stockpot, combine vinegar, sugar, dill seed, mustard seed, celery seed, turmeric and bay leaves. Bring to a boil and then add drained vegetables.
- Bring relish to a simmer and cook for 10 minutes. Remove bay leaves.
- Pack into hot, sterilized jars leaving 1/4-inch headspace. Remove air bubbles, clean rims of jars and attach two piece lids. Process in a boiling water bath for 10 minutes.
- Let sit for 2 weeks in the pantry before opening to allow flavors to blend.
- Makes 5 pints. Recipe may be halved.
2025 Adapted Recipe – April Ferre – Adapted from Food.com
