Dill Pickle Relish


Quantity: 7 pints

Jar size: Pints


14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)

2 cups chopped red bell pepper

5½ cups cider vinegar (5%)

3 teaspoons dill seed

6 cloves garlic, minced

5 tablespoons pickling or canning salt


1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Prepare cucumbers and peppers by first washing them well. After washing the cucumbers, slice a thin piece from both the stem and blossom ends and discard. Cut into about 1-inch pieces and then chop in a food processor (using about 3 to 4 short pulses on “chop”) to yield ¼-inch or smaller pieces. Measure 14 cups of the chopped cucumber.

3. After washing the peppers, remove the stem, seeds and white membranes. Cut into about 1-inch pieces or slices and then chop in a food processor (using about 3 to 4 pulses on “chop”) to yield about ¼-inch or slightly smaller pieces. Measure 2 cups of the chopped pepper.

4. Combine chopped cucumbers and bell peppers and set aside.

5. In a large stockpot, stir together the cider vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.

6. Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

7. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 min

20 min

25 min

Source: National Center for Home Food Preservation