Dill Pickle Relish Recipe & Canning

Every year, my husband and I grow a big garden and can a variety of delicious treats. For this pickle relish recipe, I use Persian and lemon cucumbers. Persian cucumbers have thin skin, minimal seeds, and a crunchy texture. Lemon cucumbers, in contrast, have a slightly thicker skin, larger seeds, and a delicious hint of citrus flavor. I like to peel the lemon cucumbers and take out the seeds, but you can leave them if you prefer or even use a different kind altogether.

Wash jars, bands, and lids in warm, soapy water. Fill the canner with enough water to cover the jars while they are standing up. Boil jars and bands for at least 10 minutes before filling them. DO NOT boil lids, as this will compromise their sealing ability.

After washing the produce, dice the cucumbers into 1/4 to 1/2-inch pieces. Trim off the ends and discard them, as the blossom end has an enzyme that can make them mushy.

Remove the seeds and membranes from red bell peppers, then dice them into 1/4 to 1/2-inch pieces and add them to the cucumber.

Add 3 cups of 5% apple cider vinegar, 2 1/2 tablespoons of canning salt, 3 cloves of minced garlic, and 1/4 teaspoon of turmeric to a medium stainless-steel saucepan. Place 2 teaspoons of dill seed and 1 teaspoon of mustard seed in a cheesecloth or tea ball, then add it to the vinegar. Heat on high until boiling and salt has dissolved, then reduce to a simmer for 10 minutes. Remove the tea ball from the brine, keeping the brine hot, and discard the dill and mustard seeds.

Add the diced vegetables to a large stainless-steel pot and pour the hot brine over them. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes.

Use a funnel to fill the hot jars with the hot relish, ensuring you leave 1/2 inch of headspace.

Use a bubble tool to eliminate any bubbles or air pockets from the jars.

Clean the rims of the jars with a damp, clean towel. Secure the lids and bands by tightening them gently with your fingertips.

Carefully lower jars into the boiling water bath canner, spacing them slightly from one another and the canner walls. Water should cover the tops of the jars by 1 to 2 inches. Place the lid on the canner. This is important: don't start counting your canning time until the water is fully boiling. Canning times for 0-1000 ft. elevation above sea level are 15 minutes, 1,001-6,000 ft. elevation is 20 minutes, and above 6,000 ft. is 25 minutes. Once your time is up, turn off the heat and, if possible, remove the canner from the heat source. Remove the lid and allow the jars to sit undisturbed in the water for 5 minutes.

After 5 minutes, remove jars from the water bath and place them on a kitchen towel. Allow to cool undisturbed for 12-24 hours. Some jars can take hours to seal; however, most will seal within 30 minutes from being removed from the canner, and some may even seal during the water bath canning process. Remove the jar bands, clean the jars with a damp cloth, and label each jar with its contents and the date that it was canned. Store in a cool, dry place for up to a year. Enjoy!

Enjoy!