Best 7 Homemade Dill Relish Recipes
**Homemade Dill Relish: A Versatile Condiment to Elevate Your Meals**
Homemade dill relish is a delightful condiment that adds a tangy, herbaceous flavor to a wide range of dishes. This versatile condiment is commonly used as a topping for hot dogs, hamburgers, and sandwiches, but its culinary applications extend far beyond these classic pairings. Whether you're a seasoned foodie or a home cook looking to elevate your meals, this article presents a collection of delectable dill relish recipes that will tantalize your taste buds. From traditional dill relish to unique variations infused with different flavors, these recipes offer something for every palate and occasion. Get ready to embark on a culinary journey as we explore the art of making homemade dill relish and discover its endless possibilities.
HOMEMADE DILL PICKLE RELISH
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
Provided by Kimberly Killebrew
Categories condiment
Time 55m
Number Of Ingredients 13
Steps:
- Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
- Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
- In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
- Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
- Process the jars in a boiling water bath for 10 minutes.
- Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars). Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.
Nutrition Facts : ServingSize 1 tablespoon, Calories 6 kcal, Carbohydrate 1 g, Sodium 221 mg, Sugar 1 g
EASY HOMEMADE DILL RELISH RECIPE
Steps:
- Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
- Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
- Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
- After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
- Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
- Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
- At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
- Remove the bay leaves.
- Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HOME MADE QUICK PICKLE RELISH
Provided by Michael Chiarello : Food Network
Categories condiment
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients, stir and serve with hot dogs or hamburgers.
DILL CUCUMBER RELISH
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
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.
HOMEMADE DILL RELISH
I made this for the Low-Carb/Keto diet me and my husband are on. Only 5.8 net grams carbs per serving-I counted the entire thing as 8 servings. Just be sure and use dill pickle relish and not much lemon juice. You can also add white vinegar instead of the lemon juice for less carbs. I sometimes add dried dill to it.
Provided by Paula Todora
Categories Other Sauces
Time 5m
Number Of Ingredients 4
Steps:
- 1. Mix all ingredients together and chill before eating.
- 2. This makes enough for about 8 servings with fish. It saves well in the refrigerator, as long as used within a week.
TANGY DILL PICKLE RELISH
After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.
Provided by Scutch
Categories Vegetable
Time 2h
Yield 6-7 1/2 pints, 48 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
Tips:
- To make the relish more flavorful, use fresh dill.
- If you don't have fresh dill, you can use dried dill, but use half the amount.
- You can use any type of vinegar you like, but white vinegar is the most common.
- If you don't have sugar, you can use honey or another sweetener.
- You can add other vegetables to the relish, such as cucumbers, onions, or peppers.
- Store the relish in a jar in the refrigerator for up to 6 months.
Conclusion:
Dill relish is a delicious and versatile condiment that can be used on a variety of foods. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, sour, or spicy, there is a dill relish recipe out there for you. So next time you are looking for a new condiment to try, give dill relish a try. You won't be disappointed!
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