Turning a Cucumber Bounty into Tangy Relish! This year, my cucumber patch surprised me. I thought I’d planted just enough for a few salads and pickles, but by the end of summer, I had baskets overflowing. When that much goodness comes from the garden, the best thing to do is put it up in jars so the flavor lasts long after summer fades. My dill relish recipe is perfect for just that. The cucumbers are finely diced with onion, red and green peppers, simmered with vinegar, spices, and a touch of sugar. The scent is tangy and bright—like late summer itself. When I open a jar during the winter, it’s like a little burst of sunshine. This relish is a way to keep the memory of a bountiful garden alive all year long.
Belle’s Dill Relish
2½ lbs cucumbers, peeled, seeded, and finely diced
1 large yellow onion, finely diced
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced
3 cloves garlic, minced
¼ cup kosher or pickling salt
3 cups white vinegar
½ cup sugar (optional, or adjust to taste)
2 tsp dill seeds
1 Tbsp mustard seeds
2 tsp celery seeds
½ tsp turmeric
2 bay leaves
Combine cucumbers, onion, peppers, and garlic in a large bowl. Sprinkle with salt, cover with water, and let sit 6 hours or overnight. Drain, rinse well, and drain again. In a stockpot, simmer vinegar, sugar, and spices for 5 minutes. Add the cucumber mixture, return to a boil, then simmer uncovered for 10 minutes. Remove bay leaves. Pack hot relish into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Store sealed jars in a cool, dark place up to 1 year. Refrigerate opened jars up to 1 month. For the best flavor, let the jars sit for at least 1 week before using.
