This Dill Pickle Relish might just possibly become your most favourite relish ever for hotdogs and burgers.
It’s delicious and goes well with ketchup and mustard, and fresh chopped onion and tomato.
And, it’s one of the easiest relishes you will ever make.
This recipe makes a lot, so you may want to cut it in half: though mind you, come summer, people shovel this stuff onto their burgers and dogs.
This is a tested recipe from Ball and Bernardin.
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 7 x half-litre (US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: 15 minutes either size jar
Yield: 7 x half-litre (1 US pint) jars
Serving size: 2 tbsp
Fat: .1 g
- 3.5 kg pickling cucumbers (8 lbs)
- 2 teaspoons turmeric
- 175 g pickling salt (1/2 cup / 6 oz) OR non-bitter, non-clouding salt substitute
- 1 litre white wine vinegar (4 cups / 32 oz)
- 100 g refined white sugar (1/3 cup / 3oz) OR 1 teaspoon liquid stevia
- 2 tablespoons dill seed
- 325 g finely chopped onion ( 2½ cups / 12 oz / 3 medium. Measured after prep. About 500 g / 1 lb before.)
- Wash the cucumbers under cold running water, trim off both ends. Chop into large chunks, then finely chop in a food processor (use pulse) or put through a food mill. Put in a large pot or very large bowl. Sprinkle with the turmeric plus the salt OR salt sub, mix the vegetables a bit with your hands. Top with enough cold water to cover completely. (The exact quantity of water doesn't matter.) Let stand for 2 hours.
- Meanwhile, you can prep the onion (wash, peel, then chop) and set aside.
- Drain the cucumber, rinse, and drain again.
- In large pot, mix together everything from the vinegar down to and including the dill seed, then stir in the onion and then the cucumber.
- Bring to a boil, lower to a simmer and simmer for 10 minutes.
- Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
- Leave 2 cm (1/2 inch) headspace for either size jar.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jar for 15 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- The reason they call for pickling cucumbers is because those varieties have the least water in them, and, because the skins are unwaxed. Other varieties would work, provided the skin is unwaxed (e.g. from your garden, or English cucumbers.) You’ll just need to work a bit harder to get the extra water out.
- Instead of white wine vinegar, you could use regular white vinegar (5 % or higher).
Dill Relish. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 87.
Dill Relish. In: Kingry, Judi and Lauren Devine. Ball /Bernardin Complete Book of Home Preserving. Toronto, Canada: Robert Rose Inc. 2015. Page 219.
- Suggested swaps of sugar and salt.
Estimating that 10% of the salt was absorbed by the vegetable.
Per 2 tablespoons / 30 ml:
- 11 calories, 63 mg sodium
Sugar and salt-free version
Per 2 tablespoons / 30 ml:
- 8 calories, 1 mg sodium.
- Weight Watchers PointsPlus®: 2 to 4 tablespoons: 0 points; 5 to 14 tablespoons: 1 point.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
* Pickle Crisp ® is a registered trademark of the Jarden Corporation.