Dill Pickle relish is a wonderful condiment to make with over-sized cucumbers. This relish can be served over hot dogs, brats, or hamburgers. It can even be used to season pasta, potato salad, and chicken or ham salad.
If you have even gardened, you will understand how cucumbers can grow to be monsters rather quickly. You can pick them every other day and still up with a couple large ones. These large ones are what I use to make relish since the skin id often harder. When you chop the cucumbers and soak the cucumbers it will soften the skin.
The dill and garlic give this relish a dill pickle taste. By adding just a little bit of Stevia the tartness is toned down. This relish is delicious on venison burgers served on Roasted Garlic Tomato Basil Sourdough Bread. The flavors meld together so well.
Preserving is an art that is part of our Mennonite heritage. I was taught to can and preserve food as a young girl. It is a blessing on a cold snowy day to go to my basement shelves for a can of soup or to the freezer for meats and veggies.
You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough Cookbook. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Preserving Food, Dill Pickle Relish
- 6 pounds pickling cucumbers
- 4 cups finely chopped onions
- 1/4 cup Mineral Salt
- 2 teaspoons turmeric
- 1 cup water
- 1 1/2 cups white vinegar, 5% acidity
- 1 cup apple cider vinegar, 5% acidity
- 1/8 teaspoon THM Stevia
- 4 teaspoons dill weed
- 4 cloves garlic, minced, optional
- 9 8-ounce jars or 4 pint jars
- water bath canner
- Preparing the veggies: Trim the ends of the cucumbers and peel the onions. You can chop the veggies with a food processor. Using a Blender: Fill the blender jar half full with veggies piece. Add water to cover and pulse until it is as fine as you would like it to be. Drain the water.
- Soaking the veggies: Mix cucumber and onions in a large bowl. Sprinkle with salt and turmeric. Add water to cover. Allow the veggies and salt mixture to set for 2 hours. Line a colander with a clean cotton dish towel or cheesecloth. Drain the veggies mixture, squeezing out as much liquid as you can. Set aside.
- Preparing the jars: Wash 8-ounce or pint canning jars. Set aside to fill. Prepare a water bath canner half full of water. Place on burner over medium heat. Wash lids and rings and set aside.
- Cooking the relish: In a large kettle, bring vinegar, water, Stevia, dill weed, and garlic to a boil. Add chopped cucumber and onions. Bring to a boil. Ladle into jars within 1/2 inch of the top. Wipe top of jar rim clean with a damp paper towel. Add lids and rings. Tighten the rings fingertip tight.
- Canning the relish: Place jars into Stainless Steel Water-bath Canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes. Remove jars with the canning tongs. PLace on a wire rack to cool. Allow jars to cool for 12-24 hours. Remove rings and check for seals. Store in a cool dark place. 9 8-ounce jars.
Preparing the veggies: Trim the ends of the cucumbers and peel the onions. You can chop the veggies with a food processor. Using a Blender: Fill the blender half full with veggies piece.
Add water to cover and pulse until it is as fine as you would like it to be. Drain the water.
Mix cucumber and onions in a large bowl. Sprinkle with salt and turmeric. Add water to cover. Allow the veggies and salt mixture to set for 2 hours.
In a large kettle, bring vinegar, water, Stevia, dill weed, and garlic to a boil. Add chopped cucumber and onions. Bring to a boil.
I brought the brine to a boil and added the veggies. As soon as they start to boil, I ladle the relish into jars. Be sure to wipe the tops of the jars with a clean, damp paper towel. That will remove anything that is on the rim of the jar that would prevent a good seal.
A funnel is a very important item when canning. it will prevent your jars from getting messy.
I add water as needed to cover the jars by 1-inch. If you don’t have a water-bath canner you can use any large kettle that is deep enough. If you use a regular stockpot you will need to place a rack or I will place used jar lids on the bottom of the stockpot so that the jars aren’t directly on the bottom of the stockpot.
Place jars into water-bath canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes.
You can also use zucchini in this Cucumber or Zucchini Relish. This relish is more of a sweet relish.
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Vitamix Blender..I often pulse the veggies in water in my blender jar. BUt you can use the food processor attachment if you would like.
Vitamix Food Processor attachment.
Stainless Steel Water-bath Canner
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store
THM Stevia is the absolute best. I prefer it over other brands. Through trial and error I have found that it works the best for canning.
Dill Pickle Relish
Ingredients
- 6 pounds pickling cucumbers
- 4 cups finely chopped onions
- 1/4 cup pickling salt
- 2 teaspoons turmeric
- 1 cup water
- 1 1/2 cups white vinegar 5% acidity
- 1 cup apple cider vinegar 5% acidity
- 1/8 teaspoon THM Stevia
- 4 teaspoons dill weed
- 4 cloves garlic minced, optional
Instructions
-
Preparing the veggies: Trim the ends of the cucumbers and peel the onions. You can chop the veggies with a food processor. Using a Blender: Fill the blender half full with veggies piece. Add water to cover and pulse until it is as fine as you would like it t be. Drain the water.
Soaking the veggies: Mix cucumber and onions in a large bowl. Sprinkle with salt and turmeric. Add water to cover. Allow the veggies and salt mixture to set for 2 hours. Line a colander with a clean cotton dish towel or cheesecloth. Drain the veggies mixture, squeezing out as much liquid as you can. Set aside.
-
Preparing the jars: Wash 8-ounce or pint canning jars. Set aside to fill. Prepare a water bath canner half full of water. Place on burner over medium heat. Wash lids and rings and set aside.
-
Cooking the relish: In a large kettle, bring vinegar, water, Stevia, dill weed, and garlic to a boil. Add chopped cucumber and onions. Bring to a boil. Ladle into jars within 1/2 inch of the top. Wipe top of jar rim clean with a damp paper towel. Add lids and rings. Tighten the rings fingertip tight.
-
Canning the relish: Place jars into water-bath canner adding more water if needed to cover the jars by 1 inch. Bring to a gentle boil. Reduce heat slightly and simmer for 15 minutes. Turn off heat. Allow canner to set undisturbed for 3-5 minutes. Remove jars with the canning tongs. PLace on a wire rack to cool. Allow jars to cool for 12-24 hours. Remove rings and check for seals. Store in a cool dark place. 9 8-ounce jars.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
