On Line Cookbook

Dill Pickle Relish

Recipe Information
Darla Cooper

Serves/Makes:1 pint

  • 1-1/4 cups (300 ml) cucumbers, chopped
  • 1/2 cup (125 ml) green bell pepper (red makes it prettier though)
  • 1/2 cup (125 ml) onion, chopped fine
  • 1/4 cup (60 ml) celery, chopped
  • 1/4 cup (60 ml) salt
  • 1-1/4 cups (300 ml) water
  • 7/8 cup (200 ml) (not quite one cup) cider vinegar
  • 1/4 cup (60 ml) sugar
  • 1/2 tbsp (7 ml) mustard seed
  • 1/4 tsp (1 ml) celery seed
  • 1/2 minced garlic clove
  • 1/2 minced chili pepper
  • 1/8 cup (30 ml) dill weed, very finely chopped
  • In large bowl stir together the cucumber, bell pepper, onion and celery.
  • Add the salt to the water and stir into mixture.
  • Cover and let sit (not in fridge) for 3 to 4 hours.
  • Drain in colander and rinse completely.
  • In pot, stir together vinegar, sugar and all other ingredients.
  • Bring to a boil stirring continuously to dissolve sugar.
  • Add cucumber mixture to the pot and reduce to simmer for approx. 15 minutes or until mixture is tender.
  • Spoon into a one pint hot jar (leave about l/2 inch at top of jar).
  • Close jar with hot cap (the cap where the middle fits into the band).
  • After boiling enough water to cover jar (in large pot), remove the water from heat and set the jar in the water for a few minutes.