Dill Pickle Relish Recipe

Dill Pickle Relish on a delicious bratNo backyard barbecue, picnic or celebration is complete without a good pickle relish. Pickles tend to be too long to really sit nicely inside a hot dog or brat bun, but relish fills in all those empty spaces just perfectly- but it’s so hard to find dill pickle relish (good or otherwise).

There aren’t a lot of pickle relish options available on the market- and the ones that are are usually sweet pickle. As an ardent dill pickle lover, I am, perhaps unjustly so, a ferverent sweet pickle hater. That means that I can’t relish at the relish at most backyard grill-outs. My solution? Bring home-made dill pickle relish as a housewarming/party gift to every one I attend! Boom. Problem solved, plus I just brought a present!

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Dill Pickle Relish

Dill Pickle Relish Recipe for grilling out

Of course that meant I had to make a dill pickle relish I liked… Luckily I have perfected my Dill Pickle recipe over the years, so I figured I could use some tricks from that, as well some I learned from when I pickled pears to come up with a truly satisfying relish.

Recipe for Dill Pickle Relish

Canned Dill Pickle Relish

Start with several medium size cucumbers (6 or 7). Wash completely and thoroughly, and cut off any bad spots, but leave as much skin as you can- that’s where the green color will come from in your relish.

Shredded Cucumber

Shred the cucumber using a grater or a food processor (I use and love my Cuisinart 14-Cup Food Processor)

Minced Jalapeños

Mince the jalapeños in a food processor– 3 or 4 jalapeños are easier to break up in this fashion, plus then you don’t have to worry about getting pepper juice on your fingers.

Note: If you want to remove some of the heat, cut open the jalapeños before mincing in the food processor and remove seeds. The spicy heat is in the seeds.

Combine the cucumbers and jalapeños. Then, in a large, non-reactive pot, boil apple cider vinegar, pickling salt, dill seed, mustard seed and celery seed together. Once it has boiled mix everything together to boil for another 10 minutes.

Water Bath Canning:

As you’re cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.

Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.

Clean Jars

Put canning jar lid tops in hot water to soften wax around rims for an easier seal.

Using your clean and sterilized canning jars, pour the mixture into each jar. Wipe rims of filled jars with a clean cloth (this assures that there is nothing on the rims that will keep the softened wax from sealing). Place lids from hot water on jar top, hold securely in place and screw on bands.

Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove and allow to cool and seal for up to 24 hours. Store jars in a cool, dark place.

Dill Relish for grilling

The canned Dill Pickle Relish will last at least a year in a cool, dark place on your shelf, unless you eat it faster.

Print Recipe
Dill Pickle Relish
Course Basics
Cuisine Condiments
Servings
Pint Jars
Ingredients
Course Basics
Cuisine Condiments
Servings
Pint Jars
Ingredients
Instructions
Making the Relish
  1. Shred all of the cucumbers into small pieces by using a cheese grater. Mince the jalapeño peppers.
  2. In a large stainless steel pot boil vinegar, salt, seeds and halved garlic cloves. Once the liquid mix has come to a boil, add veggies; cucumbers and jalapeños.
  3. Bring liquid mixture back to a boil. Simmer on medium heat for 10 minutes.
  4. Pour hot liquid mixture into cleaned and sanitized pint jars.
Hot Water Bath Canning
  1. Sanitize and clean pint glass jars with steaming hot water, or by running them through the dishwasher.
  2. As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Canning.
  3. Put canning jar lid tops in hot water to soften wax around rims for an easier seal.
  4. Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.
  5. Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.
Share this Recipe

Enjoy your homemade dill relish on burgers, brats, hot dogs, in potato salads or anything else which could be accentuated with scrumptious pickle flavoring!

Enjoy homemade relish on brats

The Pickle Recipe you have to have. Grilling season is here which means hot dogs and brats on the grill which means you need a good pickle relish recipe- No sugar, Dill pickle flavor all the way and the perfect condiment for picnics, BBQs, parties and everything else. If you love pickles and good food then you need to try canning this recipe.

For more pickle fun recipes follow my Pickle Board on pinterest!

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13 Thoughts on “Dill Pickle Relish Recipe

  1. minnesotafromscratchNo Gravatar on August 19, 2014 at 8:19 am said:

    That looks really nummy! I haven’t made a relish before. I want to eat that brat in the photo :-D

    • Greta AlmsNo Gravatar on August 19, 2014 at 10:37 am said:

      Thanks Stephanie! The best part about that brat is that it was a sauerkraut venison brat! Pretty much the best thing ever :c) And the relish rocks too- let me know how you like it.

  2. Kat HayesNo Gravatar on September 6, 2014 at 8:39 pm said:

    Hi, I am glad I found this recipe I had searched and searched for a dill relish without sugar. I have my jars in the water bath right now. I measured everything and ended up with 4 pints . It looks and smells yummy, just want to make sure I didn’t do something wrong!!
    Thanks again :)

    • Greta AlmsNo Gravatar on September 7, 2014 at 9:21 am said:

      Yay! A dill lover after my own heart :c) I’m sure you didn’t do anything wrong with your recipe. A lot of times the pint qty. can vary based on the size of the cucumbers. The goal is more that you end up with a perfect relish without it being too runny than correct pint size. I will amend my recipe to say cucumbers on the larger size- if you’re using pickle size cukes then it might be little more runny. Hopefully that will help give a little more guidance in the future. :-) Thank you very much for the question!
      Looking forward to hearing about it once you get to crack open one of those jars!

  3. KennaNo Gravatar on August 5, 2015 at 1:24 pm said:

    Can you leave out the jalapenos completely?

  4. KennaNo Gravatar on August 5, 2015 at 1:29 pm said:

    Can you leave out the jalapenos completely? How spicy does it make the pickles?

    Love that this is no sugar! Thank you!

    • Greta AlmsNo Gravatar on August 8, 2015 at 9:28 am said:

      Hi Kenna- Yes, you absolutely can leave out the jalapeños- I like for everything to have a little bit of a kick, but it doesn’t make it too spicy. If you aren’t a fan of any kind of spice it’s probably a good a idea to try a batch first without them.
      Definitely let me know how they turn out! (And I love no sugar too- thanks so much for your questions!)

  5. I’m not a canner, do you have a sugar free refrigerator dill relish?
    Can relish be frozen?

    • Greta AlmsNo Gravatar on July 25, 2016 at 9:29 am said:

      Hi Suz-
      You could certainly make this a refrigerator dill relish by taking out the water bath part of the recipe at the very end. Just make sure to keep the relish in the fridge- and note that it’ll last about 3 to 4 weeks max. I’d also split the recipe in half or even a quarter and make it in smaller batches.
      That’s a great question about freezing the relish- my guess is that it can’t be frozen because cucumbers are such water-heavy vegetables I think that freezing it would completely ruin the texture when you tried to defrost and use it later. If you try it though I’d love to know the results!
      Hope that helps!
      Greta

  6. Bobby LampleyNo Gravatar on June 22, 2017 at 5:53 am said:

    Do you put your spices in cheese cloth? So they can be removed or just let them stay in ?

    • GretaNo Gravatar on June 25, 2017 at 6:12 pm said:

      Great question Bobby-
      You could do either, but I love keeping the spices in the mix so I didn’t use a cheesecloth and just let them stay. They will help to accentuate the flavor as the jars sit, but you could certainly remove them too so you don’t have to eat it in your relish later ;-) Let me know what you decide to do and how it turns out!

  7. Carey JohnsNo Gravatar on August 8, 2017 at 2:41 pm said:

    Thank you!! I thought I would never find a dill rel1ish without sugar.

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