Home Canned Dill Relish

Home Canned Dill RelishLast summer I embarked on a canning frenzy. I have canned in the past, but mostly the usual: green beans, carrots, beets, apple sauce, tomatoes. Last year, I made pizza sauce, salsa, tomato soup, Italian style tomatoes, plus dill pickle relish. As it will soon be harvest time for cucumbers, I thought I’d share the recipe I used. This relish is dilly, but a little sweet, too. It doesn’t taste like store bought, but I like it better and will never bother to buy it again. I still have plenty (I made 2 double batches), so I won’t be making it this year, but you can! Once you invest in the canning salt and spices, you will have enough ingredients to make TONS. Using your own cucumbers, you will save all sorts of money by making your own. Plus, you know what is in it.  Can you see in the photo that the homemade looks just as good as the store bought?  It taste better, though.


5.0 from 2 reviews
Home Canned Dill Relish
  • 4 lb cucumbers
  • ¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
  • ½ tsp turmeric (I used ground but you can use whole)
  • 2 cups white vinegar
  • ⅓ cup sugar
  • 4 cloves garlic, minced (I used the jar stuff)
  • 1 Tbsp dill seeds
  • 2 tsp mustard seeds
  • 1½ cups onions
  1. Scrub cucumbers and trim off ends and cut into chunks.
  2. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼" pieces.
  3. In a large bowl, sprinkle cucumbers with salt and turmeric.
  4. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.
  5. Drain in large sieve.
  6. Rinse under cold water and drain again, pressing out moisture.
  7. On a large saucepan bring vinegar, sugar, garlic, dill seeds and mustard seeds to a boil.
  8. Add cucumber mixture, return to a boil, stirring often.
  9. Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.
  10. Ladle into half pint jars leaving a ½" head space.
  11. Process jars in a boiling water bath for 10 minutes.
  12. Adjust time according to altitude.
  13. Makes About: 3 pints

Home Canned Dill Relish

14 thoughts on “Home Canned Dill Relish

  1. >Yum! I'm all for homemade, this is great! So far the only experience I have in canning is canning my home grown hot peppers. Thanks for playing along with us 🙂

  2. >YAY! I needed to find a recipe for relish (and some good pickles) as I grew too many cucumbers this year… can't wait to try this! 🙂

  3. >I've done lactofermented pickles, but I think for husband-pleasing relish I'd do a vinegar recipe like this one. Do you think I could use coarse sea salt that doesn't have added iodine?

    It looks great! I really hope our farmer's market has some good produce this year 🙂


  4. >It's so wonderful to run into another canner – I love it! I haven't tried relish yet – only jam but I am going to have to try this soon. Most store-bought relish doesn't work for me. What a great post!

  5. >Yum! I might have to try your recipe. I made my own recipe up last winter when harvested cucs. Were about 1/2 way through our dill relish.

  6. I know this is an old post but I wanted to tell you that I found your recipe on Pinterest, made a batch about a month ago and I’m making another batch today. We love it.

    1. You can substitute apple cider vinegar for white vinegar, but it will discolor the relish, giving it a brown, maybe unappetizing appearance.

  7. I like dill relish so much better than sweet relish…. but all the recipes I saw were for sweet or they did not have the mustard seed and turmeric in them…. loved this!!! I made six – 1/2 pints. I made chow chow and hot dog relish…. this is just for my salads… potato, pasta, bean, etc…. thank you for sharing….

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