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Dill Pickle Relish Recipe: Simple and Classic

pickle relish in small mason jar on dish towel

A dill pickle relish recipe that is not sweet, not oniony, and has a tad of sugar and heat.  Makes 8 half-pint jars.



8 pounds cucumbers

1/2 cup pickling salt

2 teaspoons turmeric 

1 quart water

1/2 cup finely diced yellow onion

1 finely diced jalapeno

1 tablespoon sugar

1 tablespoon dill seed

1 tablespoon fresh dill

1 quart white vinegar


1.  Chop cucumbers in a food processor by pulsing.  They should be finely chopped but not pureed.

2. Place them in a large bowl bowl and sprinkle with the salt and turmeric.  Pour water on top and stir. Allow to sit covered at room temperature for 1-2 hours.

3. Place chopped cucumbers in a cheesecloth lined bowl and rinse.   Lift cheesecloth and gently squeeze to drain. 

4.  Place cucumbers, diced jalapeño, diced onion, vinegar, sugar, dill weed, and dill seed in a saucepan and simmer 10 minutes.

5. Ladle into hot jars, leaving 1/4 inch headspace.  Place lids fingertip tight and process in a water bath canner for 10 minutes.

5.  Allow to cool on counter until sealed.  Once cool, store in a dark place.


Small pickling cucumbers are best, but any unwaxed cucumber will do as long as the seeds are removed

The sugar, turmeric, dill seed, and/ or jalapeño can be left out or reduced and the recipe will still be safe.  But the flavor is best if you keep them all!

Keywords: dill pickle relish, pickle relish recipe, canning recipe for relish