Tangy Dill Pickle Relish
Add a burst of bright, zesty flavor to your dishes with this homemade Tangy Dill Pickle Relish! Made with crisp pickling cucumbers, finely chopped onion, and a symphony of aromatic spices like mustard seeds, celery seeds, and a dash of turmeric, this relish strikes the perfect balance between tangy and sweet. Fresh dill elevates the flavor, while a touch of white vinegar and granulated sugar create a vibrant, pickle-perfect finish. With a simple prep and simmering process, this relish is an ideal DIY condiment for burgers, hot dogs, sandwiches, or even pairing with cheese boards. Ready in just 45 minutes (plus cooling time), this refrigerator-friendly relish keeps for up to a month, giving you plenty of opportunities to savor its homemade charm. Perfect for summer barbecues or holiday spreads, this recipe brings a classic condiment to life with bold, fresh flavors!
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Recipe Information
Ingredients
- 6 cups (finely chopped) Pickling cucumbers
- 1 cup (finely chopped) Yellow onion
- 2 tablespoons Kosher salt
- 1.5 cups White vinegar
- 0.5 cup Granulated sugar
- 3 tablespoons (finely chopped) Fresh dill
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Turmeric powder
Instructions
Wash and dry the cucumbers thoroughly. Finely chop them into small pieces using a knife or food processor. Measure out 6 cups of chopped cucumbers.
Finely chop the yellow onion and measure out 1 cup. Combine the cucumbers and onion in a large bowl.
Sprinkle the kosher salt over the cucumber-onion mixture. Mix well and let it sit for 1 hour to draw out excess moisture.
After 1 hour, drain the mixture in a fine-mesh sieve and press gently to remove as much liquid as possible. Set aside.
In a medium-sized saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric powder. Heat the mixture over medium heat, stirring until the sugar is fully dissolved.
Add the drained cucumber-onion mixture to the saucepan, along with the finely chopped fresh dill. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes while stirring occasionally.
Remove the saucepan from heat and allow the relish to cool slightly.
Transfer the relish into sterilized jars, leaving about 1/2 inch of headspace in each jar. Seal tightly and allow the jars to cool completely at room temperature.
Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld. The relish can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 135.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2995 mg | 64% | |
*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.
