Canning Dill Pickle Relish: A Classic Recipe for Flavorful Side Dish
Dill pickle relish is a staple in many households, a tangy and crunchy condiment that complements everything from hot dogs to burgers. Making your own dill pickle relish allows you to control the ingredients and create a flavor profile that perfectly suits your taste buds.
Here's a classic recipe for canning dill pickle relish, capturing the essence of summer in a jar:
Ingredients You'll Need:
- 3 pounds pickling cucumbers, washed and sliced thin
- 1 cup chopped onion
- 2 cups white vinegar
- 1/2 cup sugar
- 2 tablespoons salt
- 2 tablespoons dill seed
- 1 tablespoon mustard seed
- 1 teaspoon red pepper flakes (optional, for a touch of heat)
Equipment for Canning:
- Large stockpot
- Jar lifter
- Canning jars (pint or half-pint size)
- Canning lids and rings
- Jar funnel
- Measuring cups and spoons
- Kitchen knife
- Rubber spatula
- Pot holder
Step-by-Step Guide:
1. Prepare the Cucumbers:
- Slice the cucumbers: Thinly slice the cucumbers using a mandoline or a sharp knife. This ensures even cooking and a desirable texture.
2. Combine Ingredients:
- Combine vinegar, sugar, and salt: In the large stockpot, bring the vinegar, sugar, and salt to a boil. Stir until the sugar dissolves completely.
- Add spices: Add the dill seed, mustard seed, and red pepper flakes (if using) to the boiling vinegar mixture.
- Add the cucumbers and onions: Add the sliced cucumbers and chopped onions to the boiling mixture.
3. Simmer and Process:
- Simmer for 10-15 minutes: Reduce heat to a gentle simmer and cook for 10-15 minutes, ensuring the cucumbers are tender-crisp.
- Pack the relish into jars: Use the jar funnel to pack the relish into clean, sterilized canning jars, leaving 1/2 inch headspace.
- Wipe rims and seal: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings, tightening them just until fingertip tight.
4. Process in a Water Bath:
- Fill the stockpot: Fill the stockpot with enough water to cover the jars by at least 1-2 inches. Bring the water to a boil.
- Process: Carefully lower the jars into the boiling water bath. Make sure the water completely covers the jars. Process the jars for 10 minutes (for pint jars) or 15 minutes (for half-pint jars).
- Remove from the bath and cool: Once the processing time is complete, carefully lift the jars out of the water bath and place them on a clean, dry towel to cool completely.
5. Check the Seals:
- After cooling: As the jars cool, you should hear a "pop" as the lids seal. To ensure a proper seal, press down on the center of each lid. If it pops back up, the seal is not complete and the jar will need to be refrigerated.
Storing and Enjoying Your Dill Pickle Relish:
- Storage: Properly sealed jars of dill pickle relish can be stored in a cool, dark place for up to a year.
- Refrigeration: Unopened jars of dill pickle relish can be stored in the refrigerator for an extended period.
- Enjoy! Once you've enjoyed the delicious crunch and tang of your homemade dill pickle relish, experiment with other flavor combinations. Try adding different spices like celery seed, turmeric, or ginger for unique flavor profiles.
Making your own dill pickle relish is a rewarding experience. You'll be amazed at how simple it is to create this classic condiment, and the delicious results will be well worth the effort. Enjoy!
