Tangy Dill Pickle Relish Recipe - Food.com (2024)

39

photo by Momma2IsaacWifey2Jim

1. Can I use this recipe for dill pickle chips as well? The relish is so good that I'd love to do regular pickles too!

   Sally Michelle B.

2. Could you use green tomatoes instead of cucumber?

   annwitzig49

   See Also

   A Guide to Herbs and CheeseDill Weed Recipes, How To Use & Flavor Pairings | McCormickWhat Goes Well with Dill?Easy Tzatziki (Greek Yogurt Cucumber Dip)

3. I love strong dill pickle taste. Does the sugar mute the sourness? Is it important to include?

   genie533

4. Our garden is producing cucumber like crazy. This recipe looks really like what I need. When reading past questions I noticed the 9/2/18 question/comment by darrich about the use of cornstarch. No one else has commented on this and I don't see the problem adding it. Has everyone else who's made this recipe done so with the cornstarch?

   juliebert

5. Is there a print option?

   Krista J.

see 1 more questions

Reviews

1. Delicious! 5 stars! However, I am glad I read all the reviews before trying this recipe. I noticed a lot of people wanted to use less sugar or less celery seed so I decided to sneak up on those two items. I began with 1/4 cup of sugar and 1/4 tsp of celery seed and tasted the brine. I kept slowly adding and tasting. I did end up using the full 3/4 cup of sugar the recipe calls for but I am a major sugar person. I can see how that might be much too sweet for someone who doesn't eat a lot of sugar. I stopped at 1 3/4 tsp of the celery seed. After tasting it I just could not add that last 1/4 tsp but then I have never used celery seed in cooking so to me that was more than enough. Wow, it is tangy! The initial taste seemed mild and then the tangy part hit me. Whoa. I have never made either dill pickles or dill relish before and I rarely eat dill so I was taken aback at first but now I am starting to fall in love with this recipe. Next time I will add more garlic because I am a garlic nut but otherwise I will keep everything the same except leave out that last 1/4 tsp of celery seed. Thanks for sharing such a good recipe. My advice to all is to add the sugar and spices a little at a time and taste the brine as you go! Everyone has such different takes you cannot expect everyone to love the same recipe with no adjustments. And for those that gave this 1 star because it tasted to sweet or too much celery I think that you owe it to yourself to try this recipe again and use less of whatever it was you found offensive. This recipe is a keeper!

   barnes.kathryn

2. See Also

   Dill Uses and Taste | Discover | Schwartz

   I made this last weekend and it turned out great. I did use more cucumbers, because I removed the seeds. Also used my food processor to "grind" the cukes. Added a red pepper too and did not add any sugar.

   Tim964

3. I made this relish last fall, but forgot to review it. Was reminded now because I'm making it again! My hubby never liked relish until we found Bick's Tangy Dill relish, which is what we buy whenever we can find it. Last year I had so many cucumbers that I thought I would see if I could find a recipe for homemade tangy dill relish and I stumbled upon this one. We love this relish so much - even better than Bicks :) Thanks for sharing!

   CrystalB

4. This stuff is really good....I did not use any sugar. This is so much better than the grocery store stuff!!!

   55tbird

5. I've always made sweet relishes, never dill, but wanted to try something different for my 3rd batch of relish this season. This recipe is fantastic, I wish I'd made 2 batches, maybe I will if there are plenty more cukes. I did cut back on the salt and cut the sugar (to taste), used fresh dill, and Clear Jel instead of cornstarch but I just know from eating the couple teaspoons leftover in the pan that this will be our new favorite relish! Can't wait to open some in a few weeks! Thanks for the great recipe!

   Momma2IsaacWifey2Jim

see 34 more reviews

Tweaks

1. I've always made sweet relishes, never dill, but wanted to try something different for my 3rd batch of relish this season. This recipe is fantastic, I wish I'd made 2 batches, maybe I will if there are plenty more cukes. I did cut back on the salt and cut the sugar (to taste), used fresh dill, and Clear Jel instead of cornstarch but I just know from eating the couple teaspoons leftover in the pan that this will be our new favorite relish! Can't wait to open some in a few weeks! Thanks for the great recipe!

   Momma2IsaacWifey2Jim

2. I cut the sugar back to 1/4 cup, added chopped peppers and dill weed.

   Peggy Y.

3. Chopped in food processor. Had one jumbo sweet onion which was plenty.

   GBO9348

Advertisem*nt

Advertisem*nt

Advertisem*nt