Dill Pickle Relish Dill Pickle Relish

Author: Canadian Living

For those who prefer a savoury relish, this tastes like chopped dill pickles.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: September 2008



Scrub cucumbers and trim off ends; cut into chunks. In batches in food processor, pulse cucumbers 8 to 10 times to cut into 1/8- to 1/4-inch (3 to 5 mm) pieces. In large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup (250 mL) cold water; let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water; drain again, pressing out moisture.

In Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seeds to boil. Add cucumber mixture and onions; return to boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 2 mg
  • Protein trace
  • Calories 7.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin C 2.0
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Dill Pickle Relish