Canning Dill Pickle Relish: A Tangy and Crunchy Treat
Dill pickle relish is a classic condiment that brings a burst of tangy, crunchy flavor to any meal. Making your own dill pickle relish is surprisingly easy and allows you to control the ingredients and adjust the spice level to your liking. Plus, you can enjoy the satisfaction of creating something delicious from scratch!
Here's a simple recipe for canning dill pickle relish:
Ingredients:
- 4 lbs pickling cucumbers (about 12 medium cucumbers)
- 2 cups white vinegar
- 1 cup sugar
- 2 tbsp kosher salt
- 1 tbsp mustard seeds
- 1 tbsp dill seeds
- 1 tsp celery seeds
- 1 tsp red pepper flakes (optional)
- 1/2 tsp black peppercorns
- 1/2 tsp turmeric (optional)
Equipment:
- Large pot for boiling
- Jars (pint or half-pint size) with lids
- Jar lifter
- Canning funnel
- Wide-mouth canning jar
- Measuring cups and spoons
- Large bowl for soaking cucumbers
- Cheesecloth or fine-mesh sieve
Instructions:
1. Prepare the Cucumbers:
- Wash and trim the cucumbers, removing the blossom ends.
- Slice cucumbers thinly using a mandoline or sharp knife.
- Place the cucumber slices in a large bowl and cover with cold water.
- Add 2 tablespoons salt to the water and let the cucumbers soak for 2-3 hours, or overnight for a crispier relish.
2. Prepare the Brine:
- In a large pot, combine the vinegar, sugar, salt, mustard seeds, dill seeds, celery seeds, red pepper flakes (optional), black peppercorns, and turmeric (optional).
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
3. Drain and Pack:
- Drain the cucumbers and rinse them thoroughly with cold water.
- Pack the drained cucumbers tightly into the prepared jars, leaving about 1/2 inch headspace at the top.
4. Pour Brine and Process:
- Carefully pour the hot brine over the cucumbers, leaving 1/2 inch headspace.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids and rings on the jars, tightening them finger-tight.
- Process the jars in a boiling water bath for 10 minutes (for pint jars) or 15 minutes (for half-pint jars).
- Carefully remove the jars from the boiling water bath and let them cool completely.
5. Check Seals and Store:
- Once the jars are cool, check the seals by pressing down on the center of the lid. If the lid doesn't pop back up, the jar is sealed.
- Store sealed jars in a cool, dark place for up to 1 year.
Tips and Variations:
- For a milder relish, omit the red pepper flakes and reduce the amount of spices used.
- Add other flavors like fresh garlic, onion, or chopped peppers to your relish.
- You can use a food processor to chop the cucumbers for a finer relish.
- For a spicier relish, add more red pepper flakes or try using a hot pepper like habanero or jalapeno.
Enjoy your homemade dill pickle relish! It's perfect for topping burgers, hot dogs, sandwiches, and salads, or serving as a side dish.
