Last year, for the first time, I made dill pickle relish using this recipe for tangy dill pickle relish. I’d never made it before, and we really liked it. We like dill relish on hotdogs. Mmm. I also use it in potato salad and things like that. So I basically followed the recipe, made a double batch, and we just finished the last jar now. So I didn’t make enough! I spent two hours today looking for the recipe I used, and Frank finally found it over on the local food blog I never write on anymore. (no time!)
So anyway, we liked it so much that this year I’m willing to make a few changes.
Here’s what I did this year, and this time I won’t lose the dang recipe!
I’m all proud of myself because the cucumbers, onions and garlic are all ready in my garden at the right time, even. (shocking!) It’s really nice when that happens, and rare. I wish I could time the dill better, but maybe next year.
6 pounds cucumbers
4 medium red onions
1/4 cup pickling salt
6 cups white vinegar
1-1/2 cups sugar (I use raw organic)
12 cloves fresh garlic, smooshed and minced finely
2 tablespoons dill weed
1 tablespoon brown mustard seeds
1 tablespoon celery seeds
1 teaspoon turmeric
4 tablespoons cornstarch
Peel and seed the cucumbers, then rough chop.
Dice onions. (I used the food processor.)
Place cucumbers and onion 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. (I did this three or four times. Last year’s was a bit salty for our taste.) (I just used my fist to squeeze out the liquid. Last year, I used my potato ricer, which worked great, but was in the dishwasher this time.)
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 a few 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.
Makes 14 half-pint jars, which is the right size for us.
Let sit for a few weeks before trying!
I think I’ll make yet another batch, so I have some to give away, too. I’m thinking I might try some red pepper flakes next time.
8 thoughts on “Garlicky Dill Relish”
I love your site:) Do you think you would be selling any of the garlicky goodness? Just one jar? lol
You near me, Debbie? I’m making a second batch so should have some to sell. Yay.
I’m going to try this, but I have never used turmeric before, so I hope this does not become one of those “spices that time forgot” in my cupboard. I have read your note and I will do the experiment with red pepper flakes. I intend to use 2 tsps. for the entire batch. It is my hope that the result is just the right amount of kick. Wish me luck. It sounds like you have a winner!
I wish I was near you! Unfortunately I am a few hours away in maine:( Do you think you will ever sell some on etsy?
Dill seed or dill weed??? Recipe states weed and procedure states seed? Help—I’m ready for that step! Thanks!
Sorry about that!
1 use 1 tablespoon of dill weed vs. 1 teaspoon of dill seed vs. 1 fresh dill head, depending on what I have.
Let me know how they come out! I’m making yet another batch now, too.
Well, I followed the recipe carefully . . . but the relish just tastes like vinegar! Very disappointed. I also wonder if RED onions is right? They turned my whole batch a pink terrible color–not at all a pretty green like the jars shown.
Michelle — did you let them age for a few weeks before trying? Mine aren’t very vinegary at all. Send me your address and I’ll send you some of mine to compare with.