Are you tired of bland, store-bought relishes that lack real flavor? Get ready to revolutionize your condiment game with this incredibly easy homemade dill pickle relish that will have your taste buds dancing! In just 35 minutes, you'll create a zesty, crunchy relish that puts those jar versions to shame. Whether you're a seasoned home cook or a kitchen newbie, this recipe is your secret weapon to elevating burgers, hot dogs, and sandwiches with a burst of tangy, fresh flavor that will make everyone ask, "What's your secret?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 4 cups diced pickling cucumbers
- 1 cup diced onion
- 1 cup white vinegar
- 1/2 cup sugar
- 2 tbsp dill weed
- 1 tbsp salt
Instructions
- Begin by gathering all your ingredients: 4 cups of diced pickling cucumbers, 1 cup of diced onion, 1 cup of white vinegar, 1/2 cup of sugar, 2 tablespoons of dill weed, and 1 tablespoon of salt.
- Wash the pickling cucumbers thoroughly under cold running water to remove any dirt or debris. After washing, slice the cucumbers into quarters lengthwise, then dice them into small pieces. Aim for uniformity to ensure even flavor distribution.
- Peel and dice the onion into small pieces. You can use a food processor for a finer consistency if desired, but ensure the pieces are not too mushy.
- In a large mixing bowl, combine the diced cucumbers and onions. Sprinkle the tablespoon of salt over the mixture and toss gently to combine. Let this sit for about 10 minutes. This process helps to draw out excess moisture from the cucumbers.
- After 10 minutes, drain any liquid that has accumulated in the bowl. Rinse the cucumber and onion mixture under cold water to remove excess salt, then drain again thoroughly.
- In a medium-sized saucepan, combine the white vinegar, sugar, and dill weed. Stir the mixture over medium heat until the sugar has completely dissolved, and the mixture begins to simmer.
- Add the drained cucumber and onion mixture to the saucepan. Stir well to combine all ingredients. Bring the mixture back to a gentle simmer.
- Once simmering, reduce the heat to low and let the relish cook for about 15 minutes, stirring occasionally. This allows the flavors to meld together.
- After 15 minutes, remove the saucepan from heat and let the relish cool for a few minutes.
- Transfer the dill pickle relish into clean, sterilized jars while still warm. Make sure to leave some space at the top of the jars. Seal the jars tightly with lids.
- Allow the relish to cool to room temperature before storing it in the refrigerator. It can be enjoyed immediately, but for the best flavor, let it sit for at least 24 hours before using.
- Your easy homemade dill pickle relish is now ready to be used! It can be served as a condiment on burgers, hot dogs, or sandwiches, or used in recipes that call for relish.
Tips
- Choose the Right Cucumbers: Use fresh pickling cucumbers for the best texture and flavor. Avoid overripe cucumbers that can make your relish mushy.
- Salt Matters: The salting step is crucial. It helps draw out excess moisture and ensures a crisp, not watery, relish.
- Uniform Chopping: Take your time dicing cucumbers and onions into consistent, small pieces. This ensures even flavor and texture throughout the relish.
- Vinegar Balance: Don't skip the white vinegar - it's key to preserving your relish and giving it that classic tangy flavor.
- Storage Tip: While the relish is delicious immediately, letting it sit in the refrigerator for 24-48 hours allows the flavors to meld and intensify.
- Sterilization is Key: Always use clean, sterilized jars to prevent bacterial growth and extend the shelf life of your relish.
- Customize to Taste: Feel free to adjust the sugar and dill weed to suit your personal preference. Some like it sweeter, some more herbaceous!
Nutrition Facts
Calories: 25kcal
Carbohydrates: 6g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
