Dill Pickle Relish



5.0 from 1 reviews
Dill Pickle Relish
No backyard barbecue, picnic or celebration is complete without a good pickle relish.
Recipe type: Relish
Serves: 6
  • 1¼ kg green cucumbers, peeled, centre row of seeds removed, and finely diced
  • 1 large onion, finely diced
  • 1 small red capsicum, finely diced
  • 1 small green capsicum, finely diced
  • 3 cloves garlic, finely chopped or minced
  • ¼ cup salt
  • 3 cups apple cider vinegar
  • ¾ cup sugar
  • 2 teaspoons dill seeds
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • ½ teaspoon turmeric
  • 2 bay leaves
  1. Place the diced cucumbers, onion, capsicums, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  2. Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  3. In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
  4. Ladle the hot relish into hot sterile jars, leaving ½cm of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  5. Process the jars in a boiling water bath for 10 minutes.
Sanitise and clean glass jars with steaming hot water, or by running them through the dishwasher.

As you're cooking the relish liquid, fill a separate water bath pot with water. Put on stove at high heat and cover so that it will be boiling by the time you are ready to use for the Water Bath Preserving.

Put preserving jar lid tops in hot water to soften wax around rims for an easier seal.

Wipe rims of filled jars with a clean cloth. Place lids from hot water on jar top, hold securely in place and screw on bands.

Place jars in boiling hot water bath using a jar lifter. Process (leaving jars fully submerged under water) in water bath for 15 min. Remove from boiling water and let cool.

1 comment

  1. Billy

    I was totally confused and thought capsicum was something other than it is.. I never knew that the name for a red and green bell pepper was capsicum! Now I know! Thank you for this recipe, it looks delicious and I can’t wait to try making it at home!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.