No backyard barbecue, picnic or celebration is complete without a goodpickle relish. Pickles tend to be too long to really sit nicely inside a hot dog or brat bun, but relish fills in all those empty spaces just perfectly- but it’s so hard to find dill pickle relish (good or otherwise).
There aren’t a lot of pickle relish options available on the market- and the ones that are are usually sweet pickle. As an ardent dill pickle lover, I am, perhaps unjustly so, a ferverent sweet pickle hater. That means that I can’t relish atthe relish at most backyard grill-outs. My solution? Bring home-made dillpickle relish as a housewarming/party gift to every one I attend! Boom.Problem solved, plus I just brought a present!
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Dill Pickle Relish
Of course that meant I had to make a dill pickle relish I liked… Luckily I have perfected my Dill Pickle recipe over the years, so I figured I could use some tricks from that, as well some I learned from when I pickled pears to come up with a truly satisfying relish.
Recipe for Dill Pickle Relish
Start with several medium size cucumbers (6 or 7). Wash completely and thoroughly, and cut off any bad spots, but leave as much skin as you can- that’s where the green color will come from in your relish.
Shred the cucumber using a grater or a food processor (I use and love myCuisinart 14-Cup Food Processor)
Mince the jalapeños in a food processor– 3 or 4 jalapeños are easier to break up in this fashion, plus then you don’t have to worry about getting pepper juice on your fingers.
Note: If you want to remove some of the heat, cut open the jalapeños before mincing in thefood processor and remove seeds. The spicy heat is in the seeds.
Combine the cucumbers and jalapeños. Then, in a large, non-reactive pot, boil apple cider vinegar, pickling salt, dill seed, mustard seed and celery seed together. Once it has boiledmix everything together to boil for another 10 minutes.
As you’re cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
Using your clean and sterilized canning jars, pour the mixture into each jar.Wipe rims of filled jars with a clean cloth (this assures that there is nothing on the rims that will keepthe softened wax fromsealing). Place lids from hot water on jar top, hold securely in place and screw on bands.
Place jars in boiling hot water bath using a jar lifter. Process (by leaving jars fully submerged under water) in water bath for 15 min. Remove and allow to cool and seal for up to 24 hours.
Store the pickle-relish-filled jars in a cool, dark place.
The canned Dill Pickle Relish will last at least a year in a cool, dark place on your shelf, unless you eat it faster.
Print Recipe
Dill Pickle Relish
Ingredients
- 7 cups Cucumbers Medium to Large size
- 3 Jalapeños Deseeded for less spice
- 2.75 cups Apple Cider Vinegar
- 6 cloves Garlic Halved
- 2.5 Tbsp. Pickling Salt
- 1.5 tsp. Dill Seed
- 1 tsp. Mustard Seed
- 1 tsp. Celery Seed
| Ingredients - 7 cups Cucumbers Medium to Large size
- 3 Jalapeños Deseeded for less spice
- 2.75 cups Apple Cider Vinegar
- 6 cloves Garlic Halved
- 2.5 Tbsp. Pickling Salt
- 1.5 tsp. Dill Seed
- 1 tsp. Mustard Seed
- 1 tsp. Celery Seed
| |
Instructions
Making the Relish
Shred all of the cucumbers into small pieces by using a cheese grater. Mince the jalapeño peppers.
In a large stainless steel pot boil vinegar, salt, seeds and halved garlic cloves. Once the liquid mix has come to a boil, add veggies; cucumbers and jalapeños.
Bring liquid mixture back to a boil. Simmer on medium heat for 10 minutes.
Pour hot liquid mixture into cleaned and sanitized pint jars.
Hot Water Bath Canning
Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.
Enjoy your homemade dill relish on burgers, brats, hot dogs, in potato salads or anything else which could be accentuated with scrumptious pickle flavoring!
For more pickle fun recipes follow my Pickle Board on pinterest!
FAQs
Relish is a preserved, chunky, vinegary condiment made out of finely chopped fruits, and/or vegetables. That's right, it's not only made with pickles!
What's the difference between dill relish and relish? ›
A: Dill relish is seasoned with the dill herb and hs a minimal quantity of sugar. Sweet relish is spiced usually with clove, and it has a large quantity of sugar or other sweeteners.
Can pickle relish go bad? ›
According to the FoodKeeper app, relish should be eaten with 30 MONTHS of purchase if it's in the pantry. If it's opened and is being refrigerated, it should be used up within nine months.
Does pickle relish need to be refrigerated after opening? ›
Does sweet pickle relish need to be refrigerated once it has been opened? - Quora. No, but it does tend to increase the shelf life if refrigerated.
Is pickle relish just chopped up pickles? ›
There is a discernible difference between a relish and a pickle. The important difference being the way in which they go about preserving, whether it is mostly with vinegar/salt (pickles), sugar (jams and jellies, relish) or a mixture of the two (relish).
Can I use chopped pickles as relish? ›
Store and Enjoy. Once you have finished chopping your pickles, transfer them into a bowl. At this point, you can add other ingredients such as onions, peppers, and spices to create a flavorful relish that suits your taste. Mix everything together and give it a taste test to adjust the seasoning if needed.
Which is better dill or sweet relish? ›
I prefer dill relish in potato salad. It has a more savory and tangy flavor than sweet relish, which I think pairs better with the other ingredients in potato salad, such as potatoes, mayonnaise, and eggs. Dill relish also adds a nice bit of crunch and texture to the dish.
What kind of relish do you use for hot dogs? ›
Chicago-style relish is a type of sweet pickle relish typically used on Chicago-style hot dogs. The unique color of the relish, often referred to as "neon green", is created by adding blue dye to regular pickle relish.
How long does homemade pickle relish last? ›
This homemade pickle relish is the perfect sweet and tangy topping for veggie burgers, hot dogs, and more! It will keep in the fridge for up to 2 weeks.
How do you know if pickled has gone bad? ›
Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.
"Relish can usually last up to nine months in the refrigerator," says Le.
Can dogs eat pickles? ›
Overall, pickles aren't harmful to dogs in moderation. Offering your dog a plain pickle every once in a while is okay! Just don't give your dog pickles covered in garlic, peppers, or onions because these ingredients are highly toxic to your pet.
How long is dill relish good for once opened? ›
Relish is good for up to a year.
You've probably seen this pickle-infused condiment at baseball stadiums and grocery stores. As long as the relish is refrigerated after opening, Still Tasty noted that it should be good for up to one year.
Is ketchup OK if left out overnight? ›
If you keep your ketchup out all day at a barbecue, do you need to throw it away? Sargent clarifies that “for ketchup that is kept at room temperature, it should be consumed within 30 days.” Even without preservatives, most all-natural ketchups can handle some time stored at room temperature, Wagner says.
What is dill relish made of? ›
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 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain.
What's the difference between minced pickles and relish? ›
Pickles are foods preserved in a solution like brine or vinegar. These are often vegetables of various kinds, but any water-rich food can be pickled well, including fruits and even meats. Relishes are condiments generally composed of chopped vegetables, with other ingredients potentially added.
What makes something a relish? ›
Relishes are cooked or pickled chopped fruits or vegetables that are mixed together in a sauce. In comparison, chutneys are a type of relish. Relish is normally made with vegetables, while chutney is mostly made with fruit.
What's the difference between pickle chutney and relish? ›
Chutney has a much smoother consistency when compared to a Relish. Next we have relishes which are an altogether western world creation which have a much thicker, chunkier consistency. Relishes probably originated in the USA as an accompaniment to BBQ meats and hotdogs etc.
