TANGY DILL PICKLE RELISH
After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.
Provided by Scutch
Categories Vegetable
Time 2h
Yield 6-7 1/2 pints, 48 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
EASY HOMEMADE DILL RELISH RECIPE
Steps:
- Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
- Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
- Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
- After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
- Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
- Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
- At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
- Remove the bay leaves.
- Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)
CITRUS CUCUMBER RELISH
Steps:
- Cut cucumbers lengthwise into thin slices, then into fine julienne. Halve the onion lengthwise, then slice into fine julienne. Cut the tomatoes in half lengthwise, remove the seeds and julienne. Place all of the ingredients in a bowl, combine well and let stand, covered, 30 minutes or longer. The juice will be salty and spicy, like fresh pickle juice, when ready. Store in the refrigerator up to 48 hours.
DILL CUCUMBER RELISH
I adjusted 2 recipes I had for pickles and relish as I couldn't find a suitable Dill relish recipe anywhere.
Provided by Brenda Hall
Categories Vegetable
Time 2h35m
Yield 17 Pints
Number Of Ingredients 11
Steps:
- Use coarse blade on grinder to chop vegetables.
- Combine all vegetables.
- Sprinkle with Salt.
- Cover with cold water and let stand for 4 hours.
- Drain thoroughly in colander, press out all excess liquid.
- Combine Vinegar, celery seed, mustard seed and dill seed.
- Bring to a boil, stirring occasionally.
- Stir in drained vegetables and simmer 10 minutes.
- Pack into prepared jars to within 1/2 inch of the top.
- Put on cap, screw band firmly tight.
- Process in boiling water bath 10 minutes.
UNCOOKED DILL CUCUMBER RELISH
Make and share this Uncooked Dill Cucumber Relish recipe from Food.com.
Provided by rick2978
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Chop cucumber fine or food chopper, let drain in colander for about 1 hour, dry with tea towel or paper towel.
- Add ingredients mix well and store in refrigerator for about a week.
- Tip: if you want it sweet add 1 cup of sugar.
Nutrition Facts : Calories 51.7, Fat 0.4, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 11.8, Fiber 1.8, Sugar 5.2, Protein 2
DILL PICKLE RELISH
A nice addition to burgers or hot dogs. And very pretty for gift giving. You could substitute green bell peppers for the red ones, but it wouldn't be as attractive. You can also substitute zucchini for part of the cucumbers if desired.
Provided by dianegrapegrower
Categories Onions
Time 3h45m
Yield 5 pints
Number Of Ingredients 13
Steps:
- Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
- Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
- Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
- Store in cool dry place.
Nutrition Facts : Calories 130.8, Fat 1.5, SaturatedFat 0.2, Sodium 15142.5, Carbohydrate 19.6, Fiber 4, Sugar 9.6, Protein 3.5
FENNEL CUCUMBER RELISH
Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a bowl and let stand 15 minutes.
DILL CUCUMBER DIP
This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 24
Number Of Ingredients 6
Steps:
- Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g
BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH
Categories Food Processor Fish Tomato Appetizer Bake Passover Cucumber Chill Kosher Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 15
Steps:
- For fish:
- Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
- Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
- For Relish:
- Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
- Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.
CUCUMBER, DILL AND HORSERADISH RELISH
Make and share this Cucumber, Dill and Horseradish Relish recipe from Food.com.
Provided by English_Rose
Categories Scandinavian
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients.
Nutrition Facts : Calories 50.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 2.5, Sodium 467.8, Carbohydrate 5.2, Fiber 0.6, Sugar 1.9, Protein 0.6
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