Dill Pickle Relish

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  • 12 cups pickling cucumbers, unpeeled, chopped or ground
  • 4 1/2 cups white distilled vinegar, 5% acidity
  • 2 1/2 cups water
  • 1 cup granulated sugar
  • heaping 1/3 cup minced dried onions
  • 4 tablespoons pickling salt
  • 2 tablespoons dill seed
  • 2 tablespoons celery seed
  • 4 teaspoons ground mustard
  • 1 teaspoon ground tumeric

Chop or ground cucumbers and set aside.

Combine remaining ingredients in a 6-quart saucepot; bring to boil. Add cucumbers, return to boil. Reduce heat; simmer, uncovered, 15 minutes.

Ladle into hot sterilized canning jars, pint or half-pint size, leaving 1/4 inch head space. Run a thin, nonmetallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.

Cover jars with sterilized metal lids and screw on bands, but not too tightly. Process in boiling water canner 10 minutes. Follow directions for your canner. Lids should seal and “pop”. When cool, tighten rings.


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  1. 1

    I’ve been saving this on my computer waiting to get the chance to print it off b/c you posted this RIGHT after my husband told me that if I ever found a dill pickle relish, he’d love to try it! Thanks so much!

    • 2

      Hi Amy, I am anxious to try the recipe too. I just LOVE the lacto-fermented dill pickles that I am making. They taste so good on sandwiches and hamburgers. Let me know how you like it!

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