This Easy Dill Relish Canning Recipe for Homesteaders will be a new staple in your house!
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This blog provides information on home canning, but it is not a substitute for professional guidance. Home canning can be a delicious and rewarding activity, but it also carries potential risks, including the possibility of foodborne illness. It is your responsibility to follow all safety guidelines and procedures carefully.
This might be one of my favorite condiments I’ve made yet. Slowly but surely I’m replacing condiments with recipes I make at home one at a time. So far I’ve been making:
and now I can add Dill Relish to the list!
What you need for this Dill Relish Recipe
You need quite a few equipment items for this dill relish recipe. So, you will need to prepare ahead of time. Here’s the list, some of which you will probably already have:
- 1 Large Mixing Bowl
- 1 Colander
- 1 Cheese Cloth
- 1 Food Funnel
- 1 Water Bath Canner
- 1 Large Pot
- 8 Pint Mason Jars
- 1 Mason Jar Lifter
- 1 Food Processor
There are a lot of working parts to this recipe, but it’s worth it in the end. I would advise reading through all of the instructions first before you start.
The process of making this particular condiment
Its a lengthy process to make this Dill Relish Recipe, so you are going to want to plan ahead. The cucumbers need to soak for 4 hours, so I would suggest starting in the morning. After they are done soaking you are going to get your water bath canner going and get your jars ready. While you are doing this you can also start your relish simmering with all the other ingredients. That part only takes 15 minutes. Then you are going to fill your hot jars with the relish. Process the cans for 15 minutes if 1000 feet or below sea level. Add an additional minute for every 1000 feet above seas level you are. A quick google search will help you figure that out.
As you can tell, this dill relish recipe does take a little time, so plan ahead!
This blog provides information on home canning, but it is not a substitute for professional guidance. Home canning can be a delicious and rewarding activity, but it also carries potential risks, including the possibility of foodborne illness. It is your responsibility to follow all safety guidelines and procedures carefully.
Dill Relish
Equipment
- 1 Colander
Ingredients
- 9 Lbs Cucumbers
- ½ Cup Celtic Salt
- 3 Tsp Organic Turmeric Powder
- 3½ Cups White Vinegar
- ¼ Cup Organic Sugar
- 2 Whole Medium Onions
- 2 Tbsp Dill Seed
- 1½ Tbsp Mustard Seed
Instructions
- Wash cucumbers and peel half of them. Cut off the ends of the cucumbers.
- Roughly chop the cucumbers and using a food processor cut them down. Make sure not to leave it going too long or it will turn into mush. I have to do this in small batches, it seems to work better that way.
- Place in large bowl and add turmeric and salt.
- Cover with water and let soak for 4 hours.
- Start your water boiling in your canner. This takes some time so you can get that going now.
- Take your cheese cloth and place it over your colander. Pour cucumbers over it and strain.
- Food process (or finely chop) your onions.
- Place cucumbers in your large pot and add sugar, dill seeds, mustard seeds, onions and vinegar. Bring to boil then simmer for 10-15 minutes.
- Using your food funnel place the relish in your jars to ¼ inch head space.
- Process for 15 minutes if 1000 feet or under. Add 1 additional minute for every 1000 feet above sea level. (You can just google your location to figure out how far above sea level.
- Once done, wait 5 minutes and place on the counter. Let sit untouched for 24 hours.
Notes
- This recipe will mellow as time goes on. In my personal opinion I like this recipe 1-2 weeks after it is processed.
- Taste it before you put it in your jars if you are worried about flavor. Add more sugar if you want it sweeter.
