Making and Canning the BEST Dill Relish | From the Garden to the Table

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Recipe
14 c cucumbers (approximately 5 lbs)
1-1/2 c chopped red bell pepper
1/2 c chopped onion
1-1/2 t celery salt
1 t celery seed
1 t turmeric
5-1/2 c apple cider vinegar
3 t dill seeds
6 large cloves garlic, minced
5 T kosher salt
Chop veggies in a processor. In a large pot, stir together spices and vinegar. Add chopped veggies and bring to a boil. Reduce heat and simmer ten minutes. Fill jars to 1/2 inch headspace. Process 15 minutes in a hot water bath. Adjust according to altitude.

[@RR-yh6vr]

Oh, also, a little trick to prevent getting 2 lids on a jar... When you clean and preheat the lids/rings, separate them with their ring around them, face down, in a bowl of hot water. Stagger them, don't stack. Then when you grab them with your magnet, you just grab the lid and the ring comes right up too, already in place.

[@mymodernhomestead]

@@RR-yh6vr great idea! Thanks!

[@littlefootranch4410]

You're truly the absolute BEST canning channel on youtube! I mean, you inspire & motivate me nearly on every canning video 🖤

[@mymodernhomestead]

That is SO sweet! Canning is my first love on this channel, so that means so much to me. My canning videos are probably my favorite to make, so I am so thankful that they are being enjoyed and used by others for inspiration and motivation! 💜🥰💜

[@RR-yh6vr]

Thank you so much! My husband loves dill relish (but not the sweet kind). I adjusted the BBB hamburger dill recipe the last few years but feel like it could be better. But the recipes online almost always have significant sugar and the Blue book does not have anything close. As I write, I have your recipe heating on the stove and the water bath heating up. Fingers crossed that this one will be his new fave. I did adjust the recipe a teense because I know we like mustard seed and peppercorns in our pickles, so I added 1t ground mustard and a few good grinds of pepper, and I had no dill seed, just the leaves and flowers. Had to sub them too. Don't worry, if it doesn't come out good, I won't blame you. Thats what I get for altering a recipe on my first go. 😉 But it sure smells good. Thanks for sharing!

[@mymodernhomestead]

@@RR-yh6vr ooo! It sounds delicious! I can't wait to hear how it comes out! I REALLY do not like sweet pickles or relish either! Lol!

[@comfortcreekranch4948]

Love your canning videos, thank you for sharing with us!

[@mymodernhomestead]

Aw, thank you for your kind words. It is my pleasure! Thank you for your continued support! It means a lot! 🥰

[@qckalvin]

Thank you so much for taking the time to create and share this video. I love dill relish, and with the great cucumber harvest i am experiencing this year, I'm looking forward to processing some into relish for my first time. I checked out some other recipes prior to this one, and rhis looks like a winner!

[@mymodernhomestead]

Aw! Thank you! You are very welcome! It has been the only recipe for dill relish that I have used for years. I hope it becomes your favorite, too.

[@TwoEnglishAcres]

This looks so delicious! Do you ever make pickles with slicers? I've given up on Pickling cukes. They bring in so many Cucumber beetles!

[@mymodernhomestead]

Thank you! I used to can pickles, but we just don't eat that many. I really don't make them anymore. I had another friend ask me about them, so I may end up buying a small amount of pickling cucumbers just to make a small batch. I just haven't been able to stop long enough to do them. I have never had much success in growing anything that vines due to vine borers at my other home. I wanted to try this year since we are in a whole new area. I am in disbelief over the way things have produced so far. If I start to find them again, I may have to wait several years between vining crops.

[@Michael-fd8ob]

Put white vinegar in your water bath canner and it will keep the hard water from fogging up your jars

[@mymodernhomestead]

Yes! That works so well. I do that now. We never had to worry about it in our other home, but the water here is incredibly hard.

[@TGricheck]

Could you please post the recipe. Easier for me to follow. Thank you very much

[@mymodernhomestead]

The recipe is in the description box for the video. Just click there, and it will pull the recipe up for you. Thank you so much for being here! ☺️

[@HowdyfromRowdy]

❤😊❤😊❤

[@mymodernhomestead]

🥰

[@CatherinesLifeOver50]

Hi! I just made this recipe, and it is currently in my canner. The taste is outstanding! I had my husband taste the mixture and he loved it too! I did have a question regarding the actual amount of the cucumber for the cooking pot. Is the 14 Cups of cucumbers the amount of the final food processor chopped cucumber to go into the pot? OR Is it the 14 Cups of cucumbers the (pre-chunked) cucumbers BEFORE they are chopped in the food processor? I only ask because I used 5lbs of cucumbers and after a fair amount of deseeding (I think more the type of cucumber), I came up quite short in the amount of cups of the cucumber after their final chopping in the food processor. I did have more cucumbers available and did end up using as many as I needed to equal 14 cups (processed in the food processor) and added to the pot. The ratio of all the ingredients looked right and definitely tasted right, but I thought I would double check. Also, do you drain off most of the juice or leave it pretty dense before processing? Thank you so much! I am looking forward to trying other recipes from your channel. Catherine 😊

[@mymodernhomestead]

That's a great question! It has been a while since I have made it, and I don't have the recipe in front of me, but it seems I usually would measure the 14 cups after processing.

[@mymodernhomestead]

When I am filling the jars, I try to distribute most of the solids evenly and then go back with the liquid to bring the product up to proper headspace. When I open the jar to use the relish, I drain a good bit of the excess liquid from the amount I need. This relish has been a family favorite for years. I am happy to hear you like it!

[@CatherinesLifeOver50]

Hi and thank you so much for responding in your two follow up posts so quickly. I am glad I did add the additional cucumbers to the food processor to get the 14 cups of chopped cucumber for the pot. I did use all of the juice and cooked cucumber mixture divided pretty evenly amongst all “23” 1/2 pint jars. The flavor of this dill relish is sooooo good! I am not a huge fan of apple cider vinegar, but love the flavor in this recipe. I also loved that I didn’t have to manage a “soaking and rinsing’ time with this recipe. It’s about as simple as it gets, outside of the basic prep work. If anyone is wondering if this is a delicious and easy recipe, YES, it is!

[@donnaray9933]

I enjoyed the video. You dont soak first ,for 2 hours with salt ?

[@mymodernhomestead]

@@donnaray9933 , thank you. I never have, but if you wish to do that extra step, I don't see where it would hurt. Just make sure to rinse and drain the cucumbers really well before continuing. 💜

[@HiddenBlessingsHomestead]

I was looking for a relish recipe that wasn't a sweet relish more like a dill pickle relish; I found your channel and liked the looks of your recipe. I think you adapted it from the National centre for home food preservation "Dill Pickle Recipe" a lot of the amounts are the same but theirs doesn't have celery salt or celery seed, or turmeric, and I think you swapped out some of the red pepper for onion, as they call for 2 cups red pepper and no onion. I figure the red pepper to onion swap is probably fine as we are talking pickling basically, but not sure how much herb can be added to a recipe? This seems to be working for you, and sounds delicious!

[@mymodernhomestead]

Please don't take my reply as being rude. I promise, that is not my intent. I must admit, though, that I'm a little confused by your comment. It seems my recipe sounds the same, but is, in fact, quite different considering all the differences listed. From your comment, I'm not sure if you are looking for a recipe to use or critique. I have been using this recipe for nearly 15 years now. It is a family favorite, but I am pretty sure I have never seen the National center for home food preservation's recipe for most things. If I did modify this recipe from any recipe, it would most likely be the Ball recipe as this was about all I had when I began canning. I very rarely use a recipe as it is written. I always modify recipes to suit my family's tastes. If you use this recipe, I hope you enjoy it. It is not a sweet relish. I use it in place of store-bought dill relish. You can adjust herbs in a canning recipe as you desire in most cases without changing canning times. As I encourage all followers to do, double check that with NCHFP.

[@HiddenBlessingsHomestead]

@@mymodernhomestead I hope as well that you didn't think I was being rude or trying to pick apart your recipe. I was looking all over for a no sugar dill pickle style relish. I am not sure how I happened upon both yours and the National centre for home food preservation one, but as I was trying to decide what to try I notice many similarities and so was just letting you know for interest sake as you had said you couldn't remember where you got it and whether it was adapted. So it could totally be a coincidence that they have the same amounts of a lot of things, or like you said it is possible it was from ball or some book like that as they often share recipes with the national centre for home food preservation. It really doesn't matter it was just an observation no harm intended. Hopefully I didn't offend you. I am new to pickles and there are so many people that make up recipes and I just wanted to be safe in my choice. Thank you for sharing that you have been using this recipe for many years so obviously it has been safe for you. I just finished making the relish and can't wait to taste it.

[@mymodernhomestead]

@HiddenBlessingsHomestead , no harm done and no offense taken. The canning and homesteading community can just be a tough one with so many being passively aggressive with seemingly innocent comments. I've have learned to be rather guarded in the comments section of my homesteading videos. I truly didn't know how to take your comment. I am glad you are trying to be careful and safe with your canning. I hope you enjoy the recipe! I tried to use store-bought in a pinch not too long ago, and my family immediately knew I had done something different. They didn't like the difference at all. I appreciate your honest and thoughtful reply. 💜

[@randyjones7977]

Do you discard all seeds , i have smaller medium cucumbers, take them out or leave them? Thank you

[@mymodernhomestead]

@@randyjones7977 , that is honestly a preference. If the seeds don't bother you, leave them in. If I am using cucumbers with small seeds, I don't bother. It's the larger cucumbers with larger seeds that really get to me. I prefer not to have them.

[@HiddenBlessingsHomestead]

Does it thicken as it cools? Mine was very watery going into the jars.

[@mymodernhomestead]

@HiddenBlessingsHomestead , it doesn't. Usually, when I am filling jars, I spoon in mostly solids and add more liquid toward the end . Even then, I drain the relish as I am adding it to a dish. Sometimes, I only have to press the spoon of relish against the inside of the jar a little. If I have a jar with more liquid in it, I drain off as much liquid as I can from the jar before using the relish. I hope that helps. I should have added that in the video. I guess I am just so used to it that I didn't think about it. I apologize. 😔 I will say that sometimes there is more liquid in the recipe than others. I'm sure it has to do with the liquid content of the cucumbers.

[@HiddenBlessingsHomestead]

Thanks for your quick responses I really appreciate being able to chat about a recipe I am trying for the first time. Today was the first time I found your channel, and I am looking forward to checking out more of your videos. I am all about learning from each other here on KZbin.

[@mymodernhomestead]

@HiddenBlessingsHomestead , you are very welcome! I am glad you are here. It's so much easier working and learning from a team player! I can promise I make plenty of mistakes, but I enjoy the journey. I love those who are genuine and are trying their hardest, too! You are always welcome here. 💜

[@rottentroublesmom]

5lbs cukes 1 1/2 c onions 11/2 c red bell pepper 6 cloves garlic 5 1/2 c vinegar 11/2 tsp celery salt 1 tsp celery seed 1 tsp tumeric 3 tsp dill seed 5tbl kosher salt No sugar ???

[@mymodernhomestead]

No, there is no sugar. The recipe is now in the video description.🙂

[@brendahere]

Very pleased to find a recipe with no sugar

[@mymodernhomestead]

@@brendahere , I hope you enjoy it!

[@DavidTrumble-o6b]

Can u eat this right away

[@mymodernhomestead]

Your question got posted twice, but I answered above. 🙂

[@DavidTrumble-o6b]

Can u eat this right away

[@mymodernhomestead]

Thank you for the question! To be very honest, I don't know. I have never eaten it right away after canning it. I always have a couple jars left from the previous batch when I make it. I know most pickled items are best if you can let them sit a couple weeks before use. I guess you could always keeps one jar out to try it. I would love to hear the results if you do.