Tangy Dill Pickle Relish Food

DILL PICKLE RELISH

Dill Pickle Relish image

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

Ingredients

6 cups cucumbers, chopped
2 cups red bell peppers, chopped
2 cups onions, chopped
1 cup celery, chopped
2/3 cup salt
6 cups water
4 cups cider vinegar
1 cup sugar (optional)
2 tablespoons mustard seeds
1 teaspoon celery seed
3 garlic cloves, minced
2 chili peppers, minced
1/2 cup dill weed, chopped

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

TANGY DILL PICKLE RELISH

Tangy Dill Pickle Relish image

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

Ingredients

3 lbs cucumbers (about 8-9 pickling cucumbers)
2 -3 sweet onions
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 -5 garlic cloves, minced
2 teaspoons dill seeds
2 teaspoons mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
2 tablespoons cornstarch

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.

TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)

Tangy Tartar Sauce (Made With Dill Pickles, Not Sweet) image

This tartar sauce is made with dill pickles, or dill pickle relish, instead of sweet pickle relish, as is common with many other recipes. The flavor is bright and fresh, without being overly sweet. I make it with Best Foods/Hellmans light mayo, so it is not too heavy of a condiment, and the kids can have a good portion without turning their healthy baked fish into an unhealthy meal.

Provided by redsparklies

Categories Sauces

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup light mayonnaise
1/4 cup onion, minced small
1/4 cup dill pickle, minced (or prepared dill pickle relish)
2 tablespoons pickle juice (if not using relish)
1 pinch pepper
1 pinch salt
1 tablespoon sweet pickle relish (only if a little sweetness is preferred)

Steps:

Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.

OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)

Old-Fashioned Pickle Relish (Traditional or Spicy) image

Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do not want them pureed. I am not sure about the yield, but I think it is approximately 10-12 half-pints. You can easily reduce that quantities and keep refrigerated after placing in the jars. If you are not going to water-bath the jars, make sure you sterilize them either in the oven, the dishwasher, or a pot of boiling water.

Provided by dawnie2u

Categories Easy

Time 12h45m

Yield 10-12 half-pints

Number Of Ingredients 10

Ingredients

4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
1 tablespoon red pepper flakes (for the spicy version)

Steps:

Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
Let stand 2 hours up to 12 hours.
Drain thoroughly, pressing out excess liquid.
Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
Pack hot into 1/2 pint jars.
Process in a water-bath for 10 minutes.

Nutrition Facts : Calories 353.7, Fat 0.6, SaturatedFat 0.1, Sodium 2837, Carbohydrate 87.3, Fiber 1.6, Sugar 83.2, Protein 1.2

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