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dill pickle relish

Dill Pickle Relish


  • 8 pounds pickling cucumbers
  • 1/2 cup pickling salt
  • 2 teaspoons ground turmeric
  • 4 cups water
  • 2 1/2 cups finely chopped onions
  • 1/3 cup granulated sugar
  • 2 tablespoons dill seeds
  • 4 cups white wine vinegar


  1. In a food processor finely chop cucumbers. *You will need to work in small batches.
  2. Place chopped cucumbers in a glass or stainless steel bowl and sprinkle with picking salt and turmeric. Add water, cover, and let stand in a cool place for 2 hours.
  3. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain again. Finally, squeeze out excess liquid with your hands.
  4. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat.
  5. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through (approximately 10 minutes).
  6. Prepare canning jars and lids.
  7. Ladle hot relish into hot jars, leaving 1/2 head space. Remove air bubbles by placing a plastic utensil down the inside of the jars.
  8. Wipe rim. Add warm lid and ring.
  9. Process in water bath for 15 minutes.
  10. Cool overnight and before storing, make sure that the lids have sealed by pushing down in the center of the lid. If it does not move, it is sealed properly.

Recipe Notes

recipe courtesy of Old World Garden Farms