dill pickle relish recipe
The Best dill pickle relish recipe
What I love most about this relish is how versatile it is. It’s not just for burgers and dogs—it brightens up deviled eggs, gives tuna salad a little kick, and even works as a quick topping for grilled chicken. And since it’s made with fresh ingredients, you’re getting all the good stuff from the cucumbers and dill without any weird additives. It’s low in calories, packed with flavor, and honestly, it just makes everything taste better. If you’ve never made relish from scratch before, this is the perfect place to start. It’s quick, it’s reliable, and once you try it, you’ll never go back to the store-bought stuff.
Homemade Dill Pickle Relish
A tangy and crunchy dill pickle relish perfect for hot dogs, burgers, or as a condiment for sandwiches. This homemade version is fresher and more flavorful than store-bought alternatives.
🥘Ingredients
- 2 cups finely chopped dill pickles (about 8-10 medium pickles)
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1 tbsp fresh dill, finely chopped
- 1 tbsp granulated sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1/2 tsp turmeric (for color)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup white vinegar
- 1/4 cup water
👨🍳Directions
-
1
Prepare the vegetables: Finely chop the dill pickles, onion, red bell pepper, and green bell pepper. Ensure all pieces are uniformly small for a relish-like texture. -
2
In a mixing bowl, combine the chopped pickles, onion, bell peppers, fresh dill, sugar, mustard seeds, celery seeds, turmeric, salt, and black pepper. Mix well to evenly distribute the spices. -
3
In a medium saucepan, combine the white vinegar and water. Bring the mixture to a gentle boil over medium heat. -
4
Add the vegetable mixture to the boiling vinegar and water. Reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp. -
5
Remove the saucepan from heat and let the relish cool for 5 minutes. Drain the excess liquid using a fine-mesh strainer, reserving a small amount if you prefer a wetter relish. -
6
Transfer the relish to a clean, airtight jar or container. Let it cool completely before sealing. Store in the refrigerator for up to 2 weeks.
🔧Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Medium saucepan
- Fine-mesh strainer
- Airtight storage jars or containers
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Dill Pickle Relish Works
❓ Frequently Asked Questions About Dill Pickle Relish
1. What ingredients do I need to make homemade dill pickle relish?
To make dill pickle relish, you’ll need the following ingredients:
– 4 cups finely chopped pickles (dill or sour)
– 1 small onion, finely chopped
– 1 bell pepper (green or red), finely chopped
– 1/2 cup granulated sugar (adjust to taste)
– 1 cup white vinegar
– 1 tsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric (optional, for color)
– 1 tsp salt
– 1/2 tsp black pepper
2. How do I store homemade dill pickle relish, and how long does it last?
Store your homemade dill pickle relish in an airtight container in the refrigerator. It will stay fresh for up to 3 months. For longer storage, you can process the relish in a water bath canner for 10-15 minutes to seal the jars, which will keep it shelf-stable for up to 1 year in a cool, dark place.
3. Can I make dill pickle relish without sugar?
Yes! You can reduce or omit the sugar entirely if you prefer a tangier, less sweet relish. Some alternatives include:
– Using a sugar substitute like erythritol or stevia (adjust to taste).
– Adding a touch of honey or maple syrup for natural sweetness.
– Increasing the vinegar slightly for extra tang.
4. Why is my homemade relish watery, and how can I fix it?
A watery relish usually happens if the pickles weren’t drained well or if too much liquid was added. To fix it:
– Before cooking: Drain the chopped pickles in a fine-mesh strainer for 10-15 minutes, pressing out excess liquid.
– After cooking: If the relish is still too thin, simmer it uncovered for an extra 5-10 minutes to evaporate excess moisture.
– For future batches: Use less vinegar or add 1-2 tsp of cornstarch mixed with water to thicken.
5. Can I use store-bought pickles for this recipe?
Absolutely! Store-bought dill or sour pickles work perfectly for relish. Just make sure to:
– Choose fresh, crisp pickles (not soft or mushy ones).
– Drain and rinse them well to remove excess brine.
– Chop them finely for the best texture.
– Adjust the salt in the recipe, as store-bought pickles may already be salty.