Dill Cucumber Relish
Brighten up your summertime meals with this zesty Dill Cucumber Relish, a perfect balance of crisp cucumbers, tangy white vinegar, and aromatic fresh dill. This homemade condiment features subtle hints of mustard seeds, celery seeds, and turmeric, creating a flavor-packed relish that’s ideal for jazzing up burgers, hot dogs, sandwiches, or even grilled meats. With a simple prep process that includes finely dicing cucumbers, allowing them to soak in salt to release excess moisture, and simmering them in a spiced vinegar mixture, this recipe comes together in under 30 minutes and stays fresh for up to two weeks in the fridge. Whether you're hosting a backyard gathering or looking to elevate your weekday lunches, this tangy cucumber relish is guaranteed to become a pantry favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large cucumbers
- 2 tablespoons salt
- 1 medium white onion
- 1 cup white vinegar
- 0.75 cup granulated sugar
- 0.5 cup fresh dill
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon ground turmeric
- 0.5 cup water
Instructions
Wash the cucumbers thoroughly and trim off the ends. Dice the cucumbers into very small, even pieces or pulse them in a food processor until finely chopped, but not pureed.
Place the chopped cucumbers in a large mixing bowl and sprinkle with salt. Toss to combine and let sit for 1 hour to draw out moisture.
While the cucumbers are resting, finely chop the white onion and fresh dill. Set aside.
After 1 hour, drain the cucumbers in a colander and rinse thoroughly under cold water to remove excess salt. Press gently to remove any remaining water.
In a medium saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Add the drained cucumbers, chopped onion, and fresh dill into the saucepan with the vinegar mixture. Stir well to combine.
Reduce the heat to low and simmer the relish for 10 minutes, stirring occasionally.
Remove the saucepan from the heat and let the relish cool to room temperature.
Transfer the cooled dill cucumber relish into sterilized jars or airtight containers. Store in the refrigerator for up to 2 weeks.
Serve as a condiment on burgers, hot dogs, sandwiches, or with grilled meats for a burst of refreshing flavor.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14234 mg | 619% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 175.5 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
