Simple Dill Pickle Relish
This quick dill pickle relish is a bright and tangy condiment that enhances sandwiches and salads, ready in under an hour plus chilling time.
I make this quick dill pickle relish whenever the grill is out or when I want a bright, tangy condiment that livens up sandwiches and salads. It’s one of those recipes that’s fast to pull together, meaning you can turn a basket of cucumbers into something crunchy and zippy in under an hour (plus chilling time). I also love tucking a spoonful into cold salads—sometimes into my favorite dill pickle chicken salad—for a pop of pickle flavor without the mess of whole pickles.
Why you’ll love this dish
This relish hits the sweet-sour-salty notes that wake up ordinary dishes. It’s especially handy because:
- It’s fast: no long fermentation or pressure canning required.
- Economical: uses simple pantry staples and inexpensive cucumbers.
- Versatile: a condiment, sandwich topper, or salad add-in.
- Kid-friendly: the sweetness keeps it approachable for picky eaters.
How this recipe comes together
Overview: Finely dice the vegetables, heat a spiced vinegar-sugar brine until the sugar dissolves, then pour the hot brine over the veg. Stir, cool, and let the flavors meld in the fridge for at least 24 hours. The hot brine softens the veg slightly and infuses every piece with dill and mustard flavor; the resting time is what really develops the classic relish profile.
What you’ll need
- 4 cups cucumbers, finely diced (English or Kirby are great)
- 1 cup onion, finely chopped (yellow or sweet)
- 1 cup green bell pepper, finely chopped
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon dill weed (dried) — or 2–3 tablespoons fresh chopped dill
- 1 teaspoon mustard seed
- 1/2 teaspoon turmeric (optional — for color)
- 1/2 teaspoon black pepper
Notes/substitutions:
- Vinegar: white vinegar gives a clean tang; swap for apple cider vinegar for a fruitier note (same amount).
- Sugar: granulated is traditional; substitute light brown sugar for a deeper flavor or a sugar substitute, but texture and shelf life may change.
- Dill: fresh dill brightens the relish; if using fresh, roughly triple the amount called for in dried form.
- Mustard seed: swap with 1/2 teaspoon ground mustard if you don’t have seeds, but add it to the hot brine off heat to avoid bitterness.
Step-by-step instructions
- Combine the prepared vegetables. Place the finely diced cucumbers, chopped onion, and chopped green bell pepper in a large heatproof bowl and toss to mix.
- Make the brine. In a small saucepan, add the white vinegar, granulated sugar, salt, dill weed, mustard seed, turmeric (if using), and black pepper. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Pour and stir. Immediately pour the hot vinegar mixture over the vegetable mixture. Stir thoroughly so every piece is coated.
- Cool and chill. Allow the relish to cool to room temperature. Cover the bowl and refrigerate for at least 24 hours to let flavors meld.
- Serve. After chilling, taste and adjust salt or sweetness if needed. Use as a condiment or mix into salads and sauces.
01Ingredients
Vegetables
Brine
02Method
- Preparation
Tap a step when it's done. The next one lights up.
0 OF 5 DONE03Recipe notes
- 01Store in a clean, airtight jar in the refrigerator for up to 3 weeks. Can also be frozen for up to 3 months. Use clean utensils to maximize shelf life. Adjust sweetness and salt after chilling if necessary.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
- Classic hamburger or beef hot dog topping for crunchy contrast.
- Stir into potato salad, tuna salad, or my favorite air fryer fried pickles-style sandwich for bright acidity.
- Fold into tartar sauce or remoulade to give fish sandwiches a fresh zip.
- Spoon over deviled eggs or cold grain bowls for texture and tang.
How to store & freeze
Refrigeration: Store the relish in a clean, airtight jar or container. It keeps well in the fridge for up to 3 weeks; always use a clean utensil to avoid contamination.
Freezing: Texture will soften after thawing, but you can freeze in airtight containers for up to 3 months—great if you want to preserve extra summer cukes.
Canning note: This recipe is written for refrigerator-style relish. Don’t attempt water-bath canning or pressure canning without using a tested, safe canning recipe to ensure acidity and processing times are correct.
Creative twists
- Spicy: Add 1–2 finely diced jalapeños or 1/2 teaspoon crushed red pepper for heat.
- Sweet-corn relish: Fold in 1 cup cooked corn kernels for summer sweetness and color.
- Lemon-dill: Replace 1/4 cup vinegar with fresh lemon juice and add extra fresh dill for a brighter finish.
- Low-sugar: Reduce sugar to 1/2 cup and add a teaspoon of honey or a sugar substitute to taste; note that texture and preservation will change.
- Herb-forward: Replace half the dill with fresh tarragon or parsley for a different herb profile.
Your questions answered
How long does this relish take to make?
A: Active prep is about 20–30 minutes. After that, you should chill it at least 24 hours for best flavor.
Can I can this relish to shelf-stable jars?
A: This specific recipe is for refrigerator storage. Don’t water-bath can it unless you follow a tested canning recipe that specifies acidity and processing times for safe shelf storage.
Can I use English cucumbers or regular slicing cukes?
A: Yes. English cucumbers are lower-seed and produce fewer watery bits; Kirby or Persian cucumbers also work well. If your cukes are very seedy, scoop seeds or drain briefly.
Is dried dill okay, or should I use fresh?
A: Dried dill (dill weed) works fine—this recipe uses it. If using fresh dill, increase the amount (about 2–3 tablespoons fresh per tablespoon dried) and add some fresh at the end for brightness.
How sweet or tangy will it be?
A: It’s balanced: sweet from the sugar, tangy from the vinegar, and aromatic from mustard seed and dill. You can adjust sugar or vinegar to taste after the initial chilling.
Conclusion
If you want a straightforward, refrigerator-friendly relish that brightens everything from burgers to salads, this recipe delivers with little fuss and reliable flavor. For more ideas, check out Easy Homemade Dill Relish Recipe – The Prairie Homestead and my Homemade Dill Pickles.
Side Dish
Side Dish
Side Dish
