Best 3 Dill Cucumber Relish Recipes

Indulge in the crisp, refreshing flavors of homemade dill cucumber relish, a delightful condiment that adds a tangy, herbaceous zest to your culinary creations. With just a handful of simple ingredients and a few easy steps, you can craft this versatile relish that elevates any dish from ordinary to extraordinary. Discover two variations of this classic recipe: the traditional dill cucumber relish, bursting with the aromatic flavors of fresh dill and mustard seeds, and the sweet and spicy dill cucumber relish, a harmonious blend of sweet and heat. Prepare to elevate your meals with this zesty, flavorful condiment, perfect for summer cookouts, backyard barbecues, or simply as a crunchy addition to your favorite sandwiches, burgers, hot dogs, and salads.

Here are our top 3 tried and tested recipes!

DILL CUCUMBER RELISH

Dill Cucumber Relish image

I adjusted 2 recipes I had for pickles and relish as I couldn't find a suitable Dill relish recipe anywhere.

Provided by Brenda Hall

Categories Vegetable

Time 2h35m

Yield 17 Pints

Number Of Ingredients 11

Ingredients

12 1/2 cups ground or diced cucumbers
3 cups ground green peppers
1 1/2 cups red bell peppers
5 cups finely diced or ground celery
3/4 cup salt
6 cups white vinegar
3 tablespoons mustard seeds
8 tablespoons dill seeds
4 teaspoons garlic powder (for Kosher, to taste)
5 cups finely diced or ground onions
2 tablespoons celery seeds

Steps:

Use coarse blade on grinder to chop vegetables.
Combine all vegetables.
Sprinkle with Salt.
Cover with cold water and let stand for 4 hours.
Drain thoroughly in colander, press out all excess liquid.
Combine Vinegar, celery seed, mustard seed and dill seed.
Bring to a boil, stirring occasionally.
Stir in drained vegetables and simmer 10 minutes.
Pack into prepared jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.

OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH

Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small vidalia onion, chopped
1/2 seedless cucumber, chopped
2 radishes, chopped

Steps:

Preheat oven to 400 degrees F.
Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH

Baked Whitefish with Dill and Tomato-Cucumber Relish image

Categories Food Processor Fish Tomato Appetizer Bake Passover Cucumber Chill Kosher Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 12

Number Of Ingredients 15

Ingredients

Fish
Vegetable oil
1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
1 medium onion, coarsely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
6 tablespoons white vinegar
Relish
4 cups diced peeled seeded cucumber (about 4)
2 pounds plum tomatoes (about 12 large), seeded, chopped
1/2 cup chopped fresh dill
1/4 cup white vinegar
4 teaspoons coarse kosher salt
Fresh dill sprigs

Steps:

For fish:
Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
For Relish:
Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.

Tips:

For the best flavor, use fresh, pickling cucumbers. These cucumbers are smaller and have thinner skins than regular cucumbers, which makes them ideal for pickling.
Make sure to sterilize your jars and lids before using them. This will help to prevent the relish from spoiling.
Use a sharp knife to slice the cucumbers. This will help to prevent them from becoming mushy.
If you don't have time to make the relish right away, you can store the cucumbers in a vinegar solution for up to 2 weeks. To make the vinegar solution, combine 1 cup of vinegar, 1 cup of water, and 1 tablespoon of salt in a large bowl. Place the cucumbers in the solution and cover them with a plate. Store the bowl in a cool, dark place.
Once you've made the relish, store it in a cool, dark place. The relish will keep for up to 6 months.

Conclusion:

Dill cucumber relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for sandwiches, burgers, hot dogs, salads, and even as a dip for vegetables. With just a few simple ingredients and a little time, you can make your own dill cucumber relish at home. So what are you waiting for? Give this recipe a try today!

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