Dill Pickle Relish

This sweet and savory dill pickle relish features cucumbers, peppers and onions along with the bright flavor of fresh dill. It’s perfect on hot dogs and burgers, especially when paired with your very own sourdough buns!

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 30

Cook Time 15

Total Time 45

Servings x 240ml jars

Calories 9kcal

Author Kate Freebairn

Equipment

Food Processor
Heavy Based Pot
Stainless Steel Jar Funnel
Stainless Steel Ladle
3 Glass Jars and Lids (my jars are 8oz or 240mls each)

Ingredients

2 English Cucumbers about 650g once trimmed
1 Green Bell Pepper about 140g once trimmed
100 g White Onion about ½ medium onion
15 g Salt
200 g White Vinegar
50 g Sugar
8 g Fresh Dill chopped
5 g Mustard Seeds
¼ tsp Garlic Powder

Instructions

Add the trimmed cucumber, bell pepper, and onion to the food processor and pulse to a fine dice.
Transfer the chopped vegetables to a large colander and sprinkle with the salt. Stir to combine and let drain for at least 30 minutes over a bowl or the sink. Be prepared for a lot of liquid to come out!
Meanwhile, combine the vinegar, sugar, mustard seeds, and garlic powder in a pot. Bring the mixture to a boil, then simmer for about 5 minutes to dissolve the sugar and soften the mustard seeds. If the vegetables aren’t ready by this point, you can just turn the heat off.
Once the vegetables are ready, add them to the pot along with the fresh dill and stir to thoroughly combine.
Bring the mixture to a boil, then continue to cook for 5 to 10 minutes, or until you like the consistency. Taste for seasoning, adding salt, sugar, or a pinch more dill if you think the relish needs it.
Prepare your jars by pouring boiling water inside and letting them sit for a few minutes before carefully emptying them out. Alternatively, you could run them through a hot dishwasher cycle to sterilize.
Using a stainless steel jar funnel and ladle, carefully fill the jars, leaving around 1cm head room at the top of the jar. Place the lids on and seal immediately. Leave the jars on the counter to cool, then transfer to the fridge.

Notes

I don’t usually bother peeling my cucumbers when making relish, as I like the texture and added color. This is especially true for English cucumbers or small cucumbers. However, if you have a very thick-skinned cucumber, you may want to peel it for this recipe.
The food processor can be your best friend, especially if you hate chopping vegetables as much as I do! Just be careful not to over-process the vegetables though. You want your relish to have nice crunchy bits, not be a vegetable puree!

Nutrition