Garlic Dill Relish

garlic dill relish

No reviews

A delicious garlicky relish that makes good use of the cucumber harvest


  • 8 lbs cucumbers
  • 1/2 cup pickling/kosher salt
  • 2 tsp turmeric
  • 4 cups water
  • 2 1/2 cups finely chopped onion
  • 1/3 cup sugar
  • 2 TBS dill seeds
  • 1 head of garlic
  • 4 cups white vinegar


  • Cut the cucumbers into chunks and put them through the food processor with the metal blade in batches until they are in very small pieces.
  • Add the garlic cloves to the batches as you go along to distribute it with the cucumbers.
  • Put the vegetables into a non-reactive pot or bowl with 1/2 cup of pickling salt and 2 tsp of turmeric. Add 4 cups of water. This sits at in a cool place (70 – 75°F/21 – 23°C) for 2 hours.
  • While the mixture is sitting you can get the jars and canner ready and prepare the onions.
  • Drain the mixture in a colander. Squeeze the remainder with your hands to get out as much of the moisture as you can.
  • Place the squeezed mixture into a non-reactive stock pot with the onions, sugar, dill seeds and vinegar.
  • Bring the mixture to a boil and then reduce the heat and boil gently for about 10 minutes. It is now ready to can.
  • Ladle the hot relish into hot jars.
  • Use a non reactive spatula to remove any air pockets and readjust the amount in the jar if necessary. Leave 1/2″ of headspace (1cm). Twist the bands finger tight.
  • The recipe will make 7 pints or 14 half pints.
  • Process according to your canner’s directions – always check before use.
  • At sea level: Pints 15 minutes/half pints 10 minutes
  • At 3,000 ft+: Pints 20 minutes/half pints 15 minutes
  • I am not familiar with rules for altitude canning
  • After processing remove from heat and let jars sit in the canner with the lid on for 5 minutes and then remove.

Keywords: relish, dill relish, garlic dill relish, zucchini relish, zucchini