Tasty Dill Pickle Relish

I love a good condiment, and dill pickle relish is one of those things that just makes everything better. Whether I’m piling it on hot dogs at summer barbecues or mixing it into potato salad, it adds that perfect tangy crunch that store-bought versions never quite get right.

Making your own pickle relish isn’t hard, but it does take a little patience. The good news is that most of the work is just waiting around while the cucumbers do their thing. I like to start this on a weekend when I’m already puttering around the kitchen making other things.

The best part about homemade relish? You control how chunky or smooth it gets, and you can adjust the sweetness to your family’s taste. My kids prefer it a little sweeter, while my husband likes extra dill. When you make it yourself, everyone wins.

What Kind of Cucumbers Should I Use?

For the best dill pickle relish, you’ll want to use pickling cucumbers if you can find them at your local farmers market or grocery store. These smaller, bumpy cucumbers have fewer seeds and firmer flesh, which means your relish won’t get watery or mushy. If you can’t find pickling cucumbers, regular slicing cucumbers will work just fine – just try to choose smaller ones that feel firm to the touch. Avoid using English or hothouse cucumbers for this recipe since they tend to be too watery and won’t hold up well during the pickling process. Whatever type you choose, make sure to give them a good wash and trim off both ends before you start chopping.

Options for Substitutions

This pickle relish recipe is pretty forgiving when it comes to swaps, but there are a few key ingredients you’ll want to keep as-is:

• Pickling salt: Don’t substitute regular table salt here – the anti-caking agents can make your brine cloudy. Stick with pure kosher salt or pickling salt for the clearest, best results.
• Vinegar: White vinegar is traditional, but you can use apple cider vinegar for a slightly sweeter flavor. Just make sure it’s at least 5% acidity for safe canning.
• Raw sugar or maple syrup: Regular white sugar works fine if you don’t have raw sugar. For maple syrup, use the same amount but expect a slightly different flavor profile.
• Red bell pepper: Yellow or orange bell peppers work just as well, or you can skip the pepper entirely if you prefer a more traditional cucumber-onion relish.
• Dill seed or dill weed: Fresh dill can replace dried – use about 3 tablespoons of chopped fresh dill instead of the dried amount.
• Cornstarch: If you want to skip the thickening step, just cook the relish a bit longer to reduce the liquid naturally. The cornstarch just helps it hold together better on sandwiches.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle relish is using table salt instead of pickling salt, which contains anti-caking agents that can make your brine cloudy and affect the texture – stick to pure kosher or pickling salt for the clearest, crispest results.

Another common error is not properly sterilizing your jars and lids before filling, which can lead to spoilage or failed seals, so make sure to boil them for at least 10 minutes or run them through a hot dishwasher cycle.

Don’t skip the step of letting your chopped cucumbers and onions sit with salt for about an hour before cooking – this draws out excess moisture and prevents your relish from becoming watery.

Finally, avoid overcooking the mixture once you add the cornstarch, as just a few minutes of boiling is enough to thicken it, and too much heat can break down the vegetables and make them mushy instead of maintaining that perfect pickle crunch.

What to Serve With Dill Pickle Relish?

This tangy dill pickle relish is perfect for topping hot dogs and hamburgers at your next barbecue – it adds just the right amount of crunch and zing! I love spooning it over grilled bratwurst or mixing it into potato salad, egg salad, or tuna salad for an extra pop of flavor. It’s also great stirred into tartar sauce for fish and chips, or you can add a dollop to deviled eggs for a nice twist. Try it on pulled pork sandwiches or even mixed into coleslaw for a pickled kick that really makes the dish shine.

Storage Instructions

Pantry Storage: If you processed your dill pickle relish in a water bath canner, those sealed jars will keep beautifully in your pantry for up to 2 years. Make sure the jars have that satisfying ‘pop’ when you press the center of the lid – that means they’re properly sealed and shelf-stable.

Refrigerate: Once you crack open a jar, keep it in the fridge where it’ll stay fresh for several months. If you didn’t can your relish and just made it fresh, store it in clean jars in the refrigerator and use within 2-3 weeks for the best flavor and crunch.

Serving Tips: This relish is ready to eat right away, but it actually gets better after sitting for a day or two as all those flavors meld together. Use a clean spoon every time you scoop some out to keep it fresh longer, and don’t worry if you see some separation – just give it a quick stir.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 7-10 g
• Fat: 1-2 g
• Carbohydrates: 80-90 g

Ingredients

For the relish:

• 4 lb cucumbers
• 2 to 3 onions
• 1 red bell pepper
• 2 tbsp kosher or pickling salt
• 2 1/2 cups vinegar
• 1 1/2 cups water
• 2 tbsp raw sugar or maple syrup
• 5 to 6 garlic cloves, minced (2 tbsp total)
• 1 tbsp dill seed or dill weed
• 1 tbsp celery seed
• 2 tsp mustard seed
• 1 tsp ground turmeric (optional)

For thickening and packing:

• 1 tbsp cornstarch
• 8 pint-size jars

Step 1: Prepare and Chop Vegetables

• 4 lb cucumbers
• 2 to 3 onions
• 1 red bell pepper

Rinse the cucumbers thoroughly with fresh water.

Roughly chop the cucumbers, onions, and red bell pepper.

Working in batches if needed, transfer the vegetables to a food processor and process until they are diced to your preferred consistency.

Step 2: Soak Vegetables in Salt Water

• diced cucumbers, onions, and red bell pepper from Step 1
• 2 tbsp kosher or pickling salt
• Water (enough to cover vegetables)

Transfer the diced cucumbers, onions, and red bell pepper from Step 1 to a large bowl.

Sprinkle with kosher or pickling salt and cover the mixture with water.

Let this soak at room temperature for 2-3 hours to help draw out excess moisture.

Step 3: Drain and Rinse Vegetables

• soaked cucumber-onion-bell pepper mixture from Step 2

After soaking, thoroughly drain and rinse the cucumber-onion-bell pepper mixture to remove excess salt.

Set aside while you prepare the pickling brine.

Step 4: Prepare Pickling Brine

• 2 1/2 cups vinegar
• 1 1/2 cups water
• 2 tbsp raw sugar or maple syrup
• 5 to 6 garlic cloves, minced (2 tbsp total)
• 1 tbsp dill seed or dill weed
• 1 tbsp celery seed
• 2 tsp mustard seed

In a large pot, combine the vinegar, measured water, raw sugar or maple syrup, minced garlic, dill seed or dill weed, celery seed, and mustard seed.

Bring this mixture to a boil to infuse all the flavors.

Step 5: Simmer Vegetables in Brine

• drained cucumber-onion-bell pepper mixture from Step 3
• pickling brine from Step 4

Stir the drained cucumber-onion-bell pepper mixture from Step 3 into the boiling pickling brine from Step 4.

Reduce the heat to low and let everything simmer gently for 10-12 minutes.

Step 6: Thicken the Relish

• 1 tbsp cornstarch
• 1 tsp ground turmeric (optional)
• Water (enough to make a slurry)

Mix the cornstarch and turmeric (if using) with a few tablespoons of water to make a slurry.

Add this to the simmering relish, stirring until it begins to thicken.

Remove the pot from heat.

I find the turmeric adds a beautiful color and mild earthy undertone, but you can leave it out if you prefer.

Step 7: Jar and Store the Relish

• 8 pint-size jars
• hot relish from Step 6

Ladle the hot relish into sterilized pint-size jars, leaving about ½ inch of space from the rim.

Cover each jar with a sealing lid and secure with a canning ring.

For refrigerator storage, turn the jars upside down for 15 minutes, then right-side up to cool completely.

If the seals are good, label and refrigerate for up to 3 months.

If not, refrigerate for up to 4 weeks or process jars in a boiling water bath for pantry storage.

For flavor development, I like to let the sealed jars rest for at least 1 week before digging in—the flavors get so much better!

Tasty Dill Pickle Relish

Delicious Tasty Dill Pickle Relish recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 4

Calories 375 kcal

Ingredients

  

For the relish:

• 4 lb cucumbers
• 2 to 3 onions
• 1 red bell pepper
• 2 tbsp kosher or pickling salt
• 2 1/2 cups vinegar
• 1 1/2 cups water
• 2 tbsp raw sugar or maple syrup
• 5 to 6 garlic cloves, minced (2 tbsp total)
• 1 tbsp dill seed or dill weed
• 1 tbsp celery seed
• 2 tsp mustard seed
• 1 tsp ground turmeric (optional)

For thickening and packing:

• 1 tbsp cornstarch
• 8 pint-size jars

Instructions

 

• Rinse the cucumbers thoroughly with fresh water. Roughly chop the cucumbers, onions, and red bell pepper. Working in batches if needed, transfer the vegetables to a food processor and process until they are diced to your preferred consistency.
• Transfer the diced cucumbers, onions, and red bell pepper from Step 1 to a large bowl. Sprinkle with kosher or pickling salt and cover the mixture with water. Let this soak at room temperature for 2-3 hours to help draw out excess moisture.
• After soaking, thoroughly drain and rinse the cucumber-onion-bell pepper mixture to remove excess salt. Set aside while you prepare the pickling brine.
• In a large pot, combine the vinegar, measured water, raw sugar or maple syrup, minced garlic, dill seed or dill weed, celery seed, and mustard seed. Bring this mixture to a boil to infuse all the flavors.
• Stir the drained cucumber-onion-bell pepper mixture from Step 3 into the boiling pickling brine from Step 4. Reduce the heat to low and let everything simmer gently for 10-12 minutes.
• Mix the cornstarch and turmeric (if using) with a few tablespoons of water to make a slurry. Add this to the simmering relish, stirring until it begins to thicken. Remove the pot from heat. I find the turmeric adds a beautiful color and mild earthy undertone, but you can leave it out if you prefer.
• Ladle the hot relish into sterilized pint-size jars, leaving about ½ inch of space from the rim. Cover each jar with a sealing lid and secure with a canning ring. For refrigerator storage, turn the jars upside down for 15 minutes, then right-side up to cool completely. If the seals are good, label and refrigerate for up to 3 months. If not, refrigerate for up to 4 weeks or process jars in a boiling water bath for pantry storage. For flavor development, I like to let the sealed jars rest for at least 1 week before digging in—the flavors get so much better!