Dill Pickle Relish — NCHFP
A tested NCHFP boiling-water canning recipe for dill pickle relish.
Ingredients
Ingredients
- 14 cups pickling cucumbers chopped; about 5 lb purchased
- 2 cups red bell pepper chopped
- 5 1/2 cups cider vinegar 5% acidity
- 3 tsp dill seed
- 6 garlic cloves minced
- 5 tbsp pickling or canning salt
Equipment
- Boiling-water canner
- Canning jars Seven pint jars
Directions
Instructions
- Prepare hot jars and lids. Wash cucumbers; trim stem and blossom ends. Cut into chunks, then pulse to pieces 1/4 inch or smaller. Measure 14 cups.
- Prepare peppers the same way and measure 2 cups. Combine cucumbers and peppers.
- Combine vinegar, dill seed, garlic, and salt in a large pot. Add vegetables, bring to a boil, and simmer 10 minutes.
- Pack hot relish into hot pint jars, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use 5% cider vinegar and do not change ingredient proportions. Developed June 2008. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/relishes-salads/dill-pickle-relish/