Quick 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.
Ingredients
Vegetables
- 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
Brine
- 2 cups white vinegar Swap for apple cider vinegar for a fruitier note.
- 1 cup granulated sugar Light brown sugar can be used for deeper flavor.
- 1 tablespoon salt
- 1 tablespoon dill weed (dried) Use 2–3 tablespoons fresh chopped dill if preferred.
- 1 teaspoon mustard seed Can be substituted with 1/2 teaspoon ground mustard.
- 1/2 teaspoon turmeric (optional) Used for color.
- 1/2 teaspoon black pepper
Instructions
Preparation
- 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.
Notes
Store 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.