Dill Pickle Relish Canning Recipe

Crunchy Dill Pickle Relish Adventure

Ever just been hit with a major craving for a crunchy, zesty bite on your hot dog? Like, you know what I mean, right? It’s like the world is waiting for that perfect relish.

Okay, so I’ve been canning like a mad person lately, and let me tell you, this Dill Pickle Relish is my absolute jam. I mean, it’s like summer in a jar.

Okay, Let’s Talk Ingredients

Alright, here’s the grocery scoop: you need 8 pounds of pickling cucumbers (the smaller, the better!), some pickling salt to get that crunch, and totally don’t forget the turmeric—gives it that fab color. Oh, and grab around 2 1/2 cups of finely chopped onions (just about 1 pound). The sugar? A must! About 1/3 cup. And dill seeds! Get a couple tablespoons of those. Finally, you’ll need 4 cups of white apple cider vinegar (5% acidity is key, trust me!).

Pro tip: if you can find fresh dill, toss in a bit of that too! It’s like a flavor explosion.

So Here’s Why I Make This Constantly

Okay, story time! So last summer, my neighbor had this crazy abundance of cucumbers, like a mini cucumber farm in her backyard. She was like, “Take what you need!” Well, I took a whole bag. I mean, how could I not? Anyway, I decided to turn those little green beauties into relish. I was literally dancing around the kitchen, and my kids were like, “What’s happening, mom?!”

The smell of vinegar and spices filled the air, and I just knew I’d created something special. I ended up giving jars away to everyone—neighbors, friends, even that random guy at the grocery store who complimented my cart (okay, maybe I’m exaggerating a bit, but you get it).

The One Trick That Changes Everything

Alright, listen up! The trick here is the soaking. You’ve gotta soak those cucumbers in a salt brine for a couple hours. Seriously, don’t skip it! This helps draw out the water so your relish isn’t watery and sad. Just trust me on this one—it makes a world of difference!

Don’t Mess This Up (My Top Tips)

So, I’ve made a few… let’s just call them “learning experiences.” First, if you don’t chop your onions finely enough, you’ll end up with onion bombs in your relish. And no one wants that, right?

Also, be careful with your vinegar. I once grabbed the wrong bottle—totally dumped in some weird flavored vinegar and let’s just say that batch went straight to the compost.

And hey, remember—always taste as you go! You want that perfect balance of sweet and tangy. If it’s too sweet, add a splash more vinegar. Too tart? A pinch more sugar. You got this!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so once you’ve canned your precious jars of joy, make sure you let them cool COMPLETELY. Then, store them in a cool, dark place. A pantry is great. They’ll keep for a year, but honestly, I usually end up polishing them off within a few months. They’re just that good!

If you’re feeling generous (or if you’re like me and just want more room in your fridge), give some away! Who doesn’t love a homemade gift?

If You Liked This, You’ll Probably Like These Too

If you’re into canning, you gotta try my Spicy Salsa—it’s a game changer! Or how about my Sweet Potato Pickle recipe? Seriously, you’ll be the queen (or king) of the condiments!

So, what about you? Have you ever tried canning? Or do you have a go-to summer recipe that you can’t live without? Hit me up with your thoughts! 🥒💚