Fresh Dill Cucumber Relish


Quantity: 6 to 7 pints

Quality: A sweet relish, not a salty dill pickle relish.

Jar size: Pints


12 cups chopped pickling cucumbers (about 4½ pounds pickling cucumbers as purchased)

3 cups chopped red bell peppers

1 cup chopped onion

Pre-Soak Ingredients:

¾ cup pickling or canning salt

4 cups crushed or cubed ice

8 cups water

Pickling Solution:

5 cups cider vinegar (5%)

1 cup sugar

1 cup water

2 tablespoons mustard seed

1 cup chopped fresh dill

1 teaspoon garlic powder


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 pulses on “chop”) to yield about ¼-inch or slightly larger pieces. Measure 12 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 pulses on “chop”) to yield about ¼-inch or slightly larger pieces. Measure 3 cups of the chopped pepper.

4. Remove the skin from onions. Wash well and chop into about ¼-inch cubes, or process to size in a food processor as for peppers. Measure 1 cup of the chopped onion.

5. Combine measured chopped cucumber, pepper and onion with salt, ice and the 8 cups water in a large bowl or saucepot. Cover; let stand 3 to 4 hours in refrigerator. Drain; rinse thoroughly with ice cold water and drain well again through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes).

6. Heat vinegar, sugar, 1 cup water, and remaining ingredients in a stockpot while stirring, until sugar dissolves. Add drained, chopped vegetables, and bring to a boil. Reduce heat and simmer 10 minutes.

7. 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.

8. 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