Dill Pickle Relish
Easy, homemade dill pickle relish tastes way better than store-bought and it's perfect for hot dogs and burger sauce!
Ingredients
- 2 lbs mini cucumbers or pickling cucumbers, finely chopped
- 2½ tablespoons kosher salt
- ¼ teaspoon ground coriander
- ½ cup water
- 1 cup white vinegar
- 3 tablespoons granulated sugar
- 2 cloves garlic, minced
- 1½ teaspoons dill seed
- 1 teaspoon mustard seed
- 1 small onion, finely chopped
Instructions
- In a large bowl, sprinkle chopped cucumbers with kosher salt and ground coriander. Stir well to combine. Add water and let sit for 1 hour. In a large sieve, drain cucumbers, rinse under cold water, and drain again.
- In a large saucepan over medium heat, bring to a boil the vinegar, sugar, garlic, dill seeds, and mustard seed. Stir in the cucumber and onions. Return to a boil, then reduce the heat and simmer for 30 minutes, until thickened with a little liquid remaining.
- Transfer hot relish into clean, sterilized jars leaving ¼-inch headspace. Using a knife, stir around the inside of the jar to remove any trapped air. Cover with the lid and screw on the canning ring to fingertip tight.
- If not canning, set aside to cool before transferring to the refrigerator for up to 3 months. Otherwise, process in a water bath for 15 minutes. Set aside until cooled completely and sealed.
Notes
Storage: Store in a sealed jar at room temperature for up to 6 months. Once opened, store in the refrigerator for up to 3 months.