Dill Pickle Relish Canning Recipe: A Step-by-Step Guide
Craving that crunchy, tangy, and slightly sweet dill pickle relish that you remember from your childhood? You can easily recreate it at home with this simple canning recipe. This recipe is for a classic dill pickle relish, but you can easily adjust it to your liking with different spices, herbs, and even a bit of sugar for a sweeter flavor.
Ingredients:
- 12 cups chopped dill pickles (about 10 pounds)
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 3 cups white vinegar
- 1/2 cup sugar
- 1/4 cup kosher salt
- 1 tablespoon dill seed
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
Equipment:
- Large pot for boiling the relish
- Canning jars (pint size or quart size) with lids and rings
- Canning rack
- Jar lifter
- Wide-mouth funnel
- Water bath canner (or a large pot with a rack)
- Ladle
- Measuring cups and spoons
- Large spoon or spatula
- Dish towels
Instructions:
1. Prepare the Pickles and Vegetables:
- Wash and chop the dill pickles, onions, and bell peppers.
- Ensure that the pickles are properly drained before chopping.
2. Combine Ingredients:
- In a large pot, combine the chopped pickles, onions, bell peppers, vinegar, sugar, salt, dill seed, mustard seed, celery seed, and black peppercorns.
3. Boil the Relish:
- Bring the mixture to a rolling boil over medium-high heat. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
4. Prepare the Jars:
- Wash the canning jars, lids, and rings in hot soapy water. Rinse thoroughly and sterilize the jars in boiling water for 10 minutes. You can also sterilize the lids and rings by simmering them in boiling water for 5 minutes.
5. Fill and Seal the Jars:
- Use a wide-mouth funnel to carefully fill the hot, sterilized jars with the hot relish, leaving 1/2 inch of headspace at the top.
- Wipe the jar rims with a clean, damp cloth to remove any spills.
- Place the lids on the jars and screw on the rings until fingertip tight.
6. Process the Jars:
- Place the filled jars on a canning rack in a water bath canner, ensuring that the jars are covered by at least 1 inch of water.
- Bring the water to a rolling boil, then process the jars for 10 minutes (for pint jars) or 15 minutes (for quart jars).
7. Cool and Store:
- Carefully remove the jars from the canner using a jar lifter and place them on a clean, dry towel to cool completely. You should hear a "popping" sound as the jars seal.
- Once the jars have completely cooled, check the lids to ensure that they are sealed properly. They should be sucked down and not budge when pressed.
- Store the sealed jars in a cool, dark place for up to a year.
Tips:
- For a spicier relish, add a teaspoon or two of red pepper flakes.
- If you prefer a sweeter relish, add 1/4 cup more sugar.
- You can also experiment with different herbs and spices, such as turmeric, garlic powder, or ginger.
- For a less crunchy relish, use smaller, thinner dill pickles.
- If you don't have a water bath canner, you can use a large pot with a rack. Just ensure that the water level is at least 1 inch above the tops of the jars.
Enjoy your homemade dill pickle relish! It's perfect on sandwiches, burgers, hot dogs, and salads!
