Dill Pickle Relish: A Homemade Delight for Your Pantry
Dill pickle relish is a tangy and crunchy condiment that's perfect for topping hot dogs, burgers, and sandwiches. It's also a delicious addition to salads and dips. The best part? Making dill pickle relish at home is surprisingly easy! This recipe will guide you through the process of creating a homemade relish that you can can and enjoy for months to come.
Ingredients:
- 4 pounds pickling cucumbers (about 12 medium)
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Equipment:
- Large stockpot
- Measuring cups and spoons
- Food processor or sharp knife
- Canning jars and lids
- Jar lifter
- Canning rack
- Large pot for water bath
- Ladle
Instructions:
Prepare the Cucumbers:
- Wash and trim: Wash the cucumbers thoroughly and trim off the ends.
- Slice or chop: Slice the cucumbers into thin pieces or chop them into small cubes.
- Salt and drain: Place the cucumbers in a large bowl and sprinkle with 2 tablespoons of salt. Let them sit for 30 minutes, then drain thoroughly. This process helps to draw out excess moisture and create a crispier relish.
Make the Relish:
- Combine ingredients: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seeds, dill seeds, black peppercorns, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the cucumbers: Add the drained cucumbers to the boiling brine and reduce the heat to low. Simmer for 15-20 minutes, or until the cucumbers are tender-crisp.
- Process in food processor: Remove the relish from the heat and allow it to cool slightly. Process the relish in a food processor until it reaches your desired consistency. You can leave it chunky or blend it until smooth.
Canning the Relish:
- Prepare the jars: Wash and sterilize the canning jars and lids.
- Fill the jars: Ladle the hot relish into the sterilized jars, leaving 1/2 inch of headspace.
- Remove air bubbles: Run a clean knife or a chopstick around the inside of the jars to remove any air bubbles.
- Wipe the rims: Wipe the rims of the jars clean with a clean cloth or paper towel.
- Seal the jars: Place the lids on the jars and screw on the rings, but don't tighten them completely.
- Water bath: Place the jars in a large pot filled with water, ensuring the water level is at least 1 inch above the top of the jars. Bring the water to a boil and process for 10 minutes (adjust processing time for your altitude).
- Remove and cool: Carefully remove the jars from the water bath and allow them to cool completely. As the jars cool, you should hear the lids pop, indicating a proper seal.
Storage:
- Store the sealed jars of dill pickle relish in a cool, dark place.
- They should keep for up to a year.
Tips:
- Customize your relish: Experiment with different spices and add-ins, such as garlic, onions, or red bell pepper.
- Use a food mill: For a smoother relish, use a food mill to remove any large pieces of cucumber.
- Adjust the processing time: If you live at a higher altitude, you may need to increase the processing time. Consult a canning guide for specific instructions.
Enjoy your homemade dill pickle relish! It's the perfect way to add a burst of flavor to your favorite dishes.
