Homemade tangy dill relish

Final product of tangy dill relish

It’s harvest time.  We have been enjoying fresh cucumbers all season, but the time has come to preserve some for the winter months.  Relish has minimal ingredients and requires very little prep so it’s a no-brainer!

Mason jar of relish



8 cups of diced cucumbers
2 cups diced onions
2 tsp garlic powder
1 tsp dill seed
1 tsp celery seed
1/2 tsp turmeric
1 tsp mustard seed
1.25 cups cider vinegar
1.25 cups water

1/4 cup of sugar (optional)


Prepping the cucumbers:

Wash the cucumbers and cut the ends off. Remove the “guts” (the jelly part with the seeds).

Dice the cucumbers into tiny squares.

Sprinkle 1 tsp of salt over all the chopped cucumbers and put the mixture in a colander to drain for at least 1 hour. This will draw the water out so it doesn’t dilute the flavours when boiling the mixture. After an hour rinse the salt off the cucumbers and let it drain from the colander while you prepare the rest of the ingredients.

Directions: Close up of final relish in the jar

Add the vinegar and spices into a pot and bring it to a boil.

Mix in the chopped cucumber and onion.

Cook on a medium heat for about 10 minutes, stirring frequently.

Turn heat off and let the relish sit to cool.


If you are canning this recipe, quickly transfer hot relish into hot sterilized jars. Leave a half inch of headspace in jar. Boiling water bath 10 minutes. Seal should pop soon after being removed from the water. Wait 24 hours to test the seal by picking the jar up by the lid. If it stays on then it’s sealed and you can safely tighten the lid ring. Store in a cool dark place for up to a year.


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