Crisp Dill Pickle Relish

No sugar, no onion — just dill, garlic, vinegar & crunch

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Yield: ~4 half-pint jars (can be doubled)

Step 2

Wash cucumbers and finely chop (by hand or pulse in a food processor).

Step 3

Place in a bowl with pickling salt and toss to combine.

Step 4

Let sit for 1–2 hours to draw out excess moisture.

Step 5

Drain in a colander and press gently — do not rinse.

Step 6

Make the brine. In a large pot, combine remaining ingredients. Bring to a boil, then add drained cucumbers.

Step 7

Simmer for 10 minutes, stirring occasionally.

Step 8

Wash jars, keep hot until use (simmer in water or keep in a warm oven).

Step 9

Lay out lids and rings (no need to boil).

Step 10

Into each hot half-pint jar, add ⅛ teaspoon Pickle Crisp®

Step 11

Ladle hot relish into jars, leaving ½-inch headspace.

Step 12

Remove bubbles, wipe rims, and apply lids fingertip-tight.

Step 13

Don’t process them. Pour hot brine and tighten the ring tight. Turn them upside down for 10 minutes then turn back and cover all the jars with a towel to let them cool down slow.

Step 14

If you want to, process in a boiling water bath for 10 minutes. (Start timing once water returns to a full boil.)

Step 15

Let jars cool undisturbed 12–24 hours.

Step 16

Let cure at least 1 week for best flavor.

Step 17

Store Up to 1 year sealed on the shelf. Refrigerate after opening and use within 1–2 months.