Dill Pickle Relish- Putting Up with Erin

Has anyone else ever wondered why the US relish market is dominated by sweet cucumber relish?! Ever googled relish recipes only to find that every search result comes back with the word sweet in the title!? For the love of pickles, why must we insist on adulterating the perfect flavor of fresh cucumbers with sugar? I understand that the sweet and tangy flavor of the classic relish tastes great atop a hot dog or hamburger patty, but seriously… move over Heinz, Vlasic, and Claussen, make way for dill pickle relish! OK, enough of my sweet pickle ranting. If my disdain for sweet pickles isn’t obvious by now, you clearly don’t know me at all and we apparently need to work on our communication skills…

If you haven’t yet noticed, it’s cucumber season: that lovely time of year when farmers and gardeners alike harvest cucumbers of all shapes and sizes (often the size of small babies). Still in need of something to swap at the August Seacoast Food Swap, I figured that I’d switch up my pickle game and try making a dill pickle relish. Modified from Solid Gold Eats‘ dill cucumber relish recipe, I’m quite pleased with the outcome (12 half pints… oh man) of this relish.

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