It was that moment, when you realize you’re almost out of a condiment, and you think about what your next move is going to be.
Dill cucumber relish is used frequently in my house. My two favorite ways to use it are in tuna salad and on a grilled hot dog. It’s tangy and provides a nice crunch to salads and sandwiches.
The relish that stays in my fridge has always been Heinz, up until today.
It has been difficult to find a recipe I wanted to make. So many call for sugar, and I’m not one for sweet pickles or sweet relish.
Initially, I found several zucchini relish recipes, usually mixed with green peppers or jalapenos. While this will be on me list later, it’s not what I was looking for in an authentic Heinz-style recipe.
Unfortunately, the Internet failed me, so I just had to go with my common sense! This recipe turned out great, and now all of my family members keep asking when I’m going to make more.
Dill Cucumber Relish
Makes 4 pints and 1 half-pint
- 4 lbs of pickling cucumbers
- 1/4 cup kosher salt
- 1 tsp turmeric
- 2 cups water
- 1/2 pound yellow onions
- 3 tbsp sugar
- 1 tbsp dill seed
- 2 cups vinegar
Wash the cucumbers and rough chop them for the food processor. Make sure you cut off the ends (when the cucumbers show no seeds) as they carry bacteria that can delay proper pickling.
Pulse the cucumbers until you get the consistency you want. I like my relish to be crunchy so I don’t pulverize it.
Place your relish mixture in a large bowl and add water, sat and turmeric. Let stand for 2 hours.
Peel your onions and finely chop them while you wait. Go watch TV or drink a beer! Yay!
Drain the cucumbers and rinse them under cold water. Drain, and rinse again.
Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large sauce pot and bring to a boil. Reduce heat and simmer ten minutes.
Ladle the hot relish into your sterilized jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.