12 Seasonal Canning Dill Relish Recipes

Making your own dill relish is a rewarding way to preserve summer’s bounty. Our roundup of 12 seasonal canning recipes offers everything from classic to creative twists, perfect for adding a tangy crunch to your winter meals. Dive in and start canning today!

Classic Cucumber Dill Relish

For a classic tangy-sweet relish that pairs perfectly with hot dogs or burgers, this cucumber dill recipe delivers crunch and flavor. It's a staple for any canning shelf, balancing vinegar's bite with fresh dill. You'll love how simple it is to put up.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Relish

• Cucumbers – 4 cups, finely diced
• White onion – 1 cup, finely diced
• Kosher salt – 2 tbsp
• White vinegar – 1 cup
• Granulated sugar – 1 cup
• Mustard seeds – 1 tsp
• Celery seeds – 1 tsp
• Turmeric – 1/2 tsp
• Fresh dill – 1/4 cup, chopped

Instructions

1. Finely dice 4 cups cucumbers and 1 cup onion. Uniform pieces ensure consistent texture.
2. Toss diced vegetables with 2 tbsp kosher salt in a colander. Let drain for 1 hour. Salting draws out excess water, preventing soggy relish.
3. Rinse thoroughly under cold water, then squeeze dry in handfuls.
4. In a nonreactive pot, combine 1 cup white vinegar, 1 cup sugar, 1 tsp mustard seeds, 1 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar.
5. Add the drained cucumber mixture and 1/4 cup chopped fresh dill. Return to a boil.
6. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Skim any foam that rises for a clearer relish.
7. Ladle hot relish into sterilized 4 pint jars, leaving 1/2-inch headspace. Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes. Ensure lids are finger-tight before processing.

Best served cold alongside grilled sausages or brats. This relish stays crunchy and bright for up to a year when sealed properly. Use it on sandwiches, hot dogs, or as a side for cheese plates.

Zesty Pickled Corn Relish

Gather your summer corn bounty for this tangy, spicy relish. It's the perfect condiment for grilled meats or tacos. Canning it now means enjoying summer's sweetness all year.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Corn – 6 ears
• Jalapeño – 1
• Red bell pepper – 1
• Small onion – 1
• White vinegar – 1 cup
• Sugar – 1/2 cup
• Salt – 1 tsp
• Mustard seeds – 1 tsp
• Celery seeds – 1/2 tsp
• Fresh dill – 1/4 cup

Instructions

1. Husk 6 ears of fresh corn and cut the kernels off the cob. Use a sharp knife and cut downward, then scrape the cob to release the milky juice for extra flavor.
2. Dice 1 jalapeño (remove seeds for less heat, keep for more), 1 red bell pepper, and 1 small onion into uniform small pieces to ensure even cooking.
3. In a large pot, combine 1 cup white vinegar, 1/2 cup sugar, 1 tsp salt, 1 tsp mustard seeds, and 1/2 tsp celery seeds. Bring to a boil over high heat, stirring to dissolve sugar completely.
4. Add the corn, jalapeño, bell pepper, and onion to the pot. Return to a boil, then reduce heat and simmer for exactly 10 minutes. Stir occasionally to prevent sticking. (Tip: Don't overcook; corn should remain slightly crunchy for the best texture.)
5. Remove from heat and stir in 1/4 cup chopped fresh dill until evenly distributed.
6. Ladle the hot relish into sterilized pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp cloth, then apply lids and bands fingertip-tight.
7. Process in a boiling water bath canner for 15 minutes (adjust for altitude if needed). Ensure jars are fully submerged by at least 1 inch of water. Start timing only after water returns to a rolling boil. (Tip: Use a jar lifter to safely handle hot jars.)
8. Carefully remove jars from canner and place them on a towel-lined counter. Let cool undisturbed for 12 hours. Check seals by pressing the center of each lid; it should not flex. Store any unsealed jars in the refrigerator.

You'll love the crunch of corn against the tender peppers. The dill adds a fresh kick that brightens any dish. Try it on hot dogs or mixed into potato salad.

Sweet Pepper and Dill Relish

Your summer garden's bounty shines in this sweet pepper and dill relish. It's a vibrant mix of colorful bell peppers with a tangy-sweet vinegar brine, perfect for canning.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Relish

• Bell peppers (mixed colors) – 4 cups finely chopped
• Onion – 1 cup finely chopped
• Fresh dill – ¼ cup chopped
• Apple cider vinegar – ¾ cup
• Granulated sugar – 1 cup
• Salt – 1 teaspoon
• Mustard seeds – 1 teaspoon
• Celery seeds – ½ teaspoon

Instructions

1. Wash and finely chop bell peppers and onion. Remove seeds and membranes from peppers. For even pieces, use a mandoline or sharp knife.
2. In a large pot, combine chopped peppers, onion, vinegar, sugar, salt, mustard seeds, and celery seeds. Stir well to dissolve the sugar.
3. Bring mixture to a boil over high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally. The peppers should be tender but still retain some crunch.
4. Remove from heat and stir in fresh dill. Taste the brine—if you prefer a sweeter relish, add up to ¼ cup more sugar (but this will alter yield slightly).
5. Ladle hot relish into sterilized half-pint jars, leaving ¼-inch headspace. Remove air bubbles by sliding a bubble remover or chopstick along the sides.
6. Wipe rims with a clean damp cloth, adjust lids, and process in a boiling water bath for 15 minutes (adjust for altitude if needed).
7. Remove jars with a jar lifter and let cool undisturbed for 12-24 hours. Check that lids have sealed by pressing the center—they should not pop.

With its bright color and zesty flavor, this relish transforms any dish. Try it on grilled brats or mix into potato salad for a tangy twist.

Spicy Green Tomato Dill Relish

For a tangy, spicy twist on relish, try this green tomato version. Fresh dill and chili flakes give it a kick. Perfect for canning and using up your garden surplus.

Serving: 64 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Green tomatoes, chopped – 4 cups
• Onion, chopped – 1 cup
• Fresh dill, chopped – 1/2 cup
• Chili flakes – 2 tsp
• Apple cider vinegar – 1 cup
• Sugar – 1/2 cup
• Salt – 1 tbsp
• Mustard seeds – 1 tsp

Instructions

1. Chop the green tomatoes into 1/4-inch dice. Finely chop the onion and dill. Tip: uniform pieces ensure even texture and better pickling.
2. In a large non-reactive pot, combine the chopped vegetables with chili flakes and mustard seeds.
3. In a separate saucepan, whisk together apple cider vinegar, sugar, and salt. Bring to a boil, stirring to dissolve sugar completely.
4. Pour the hot vinegar mixture over the vegetables in the pot. Stir to combine.
5. Place the pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Tip: simmering too long can turn tomatoes mushy; aim for tender but not soft.
6. While relish simmers, prepare a boiling water canner. Wash jars and lids in hot soapy water; keep jars hot.
7. Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Tip: removing bubbles prevents spoilage.
8. Wipe jar rims with a damp cloth. Place lids on jars and screw on rings fingertip-tight.
9. Process jars in boiling water for 10 minutes (adjust time if above 1,000 ft elevation).
10. Turn off heat, remove canner lid, and let jars sit for 5 minutes. Then remove jars and place on a towel-lined counter. Cool completely for 12-24 hours. Check seals by pressing center of lids.

Zesty and bright, this relish is perfect on hot dogs or burgers. The dill shines through, and the heat builds nicely. Store in a cool, dark place for up to a year.

Zucchini Dill Relish with Turmeric

Canning your own zucchini relish is incredibly rewarding. This version uses turmeric for vibrant color and dill for a fresh punch. It’s the perfect way to preserve summer’s bounty.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• Zucchini – 4 cups finely chopped
• Onion – 1 cup finely chopped
• Salt – 1 tablespoon
• White vinegar – 1 cup
• Sugar – 1 cup
• Ground turmeric – 1 teaspoon
• Mustard seeds – 1 tablespoon
• Fresh dill – 1/4 cup chopped

Instructions

1. In a large bowl, combine finely chopped zucchini and onion. Sprinkle with 1 tablespoon salt and toss to coat evenly. Cover and let stand for 1 hour. (Tip: This draws out excess moisture, preventing a watery relish.)
2. After 1 hour, rinse the vegetables thoroughly under cold water to remove salt. Drain in a colander, then press out remaining liquid using a clean kitchen towel or cheesecloth.
3. In a large stainless steel pot (nonreactive), combine white vinegar, sugar, ground turmeric, mustard seeds, and chopped fresh dill. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
4. Add the drained zucchini and onion to the pot. Stir well and return to a boil. Reduce heat to low and simmer for exactly 10 minutes, stirring occasionally to prevent sticking. (Tip: Use a wooden spoon to avoid scratching the pot.)
5. While relish simmers, prepare your canning jars. Sterilize 4 pint jars and new lids in boiling water or a dishwasher. Keep jars hot in a 200°F oven until ready to fill. (Tip: Hot jars prevent glass breakage when adding hot relish.)
6. Using a ladle and a wide-mouth funnel, pack the hot relish into hot jars, leaving 1/2-inch headspace. Run a nonmetallic spatula around the inside to release air bubbles. Wipe jar rims with a damp cloth to remove any residue. Center lids and screw bands on finger-tight.
7. Place jars in a boiling water canner with a rack. Ensure they are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes (adjust for altitudes above 1,000 ft). After processing, turn off heat and let jars rest in the canner for 5 minutes. Remove with a jar lifter and place on a towel-lined surface. (Tip: As jars cool, you'll hear a satisfying ping as lids seal. Press center of lid to confirm it's concave.)

Great on burgers, hot dogs, or stirred into potato salad. The turmeric adds a warm golden color and earthy note. This relish keeps in the pantry for up to a year.

Fall Harvest Squash Dill Relish

A tangy relish that captures autumn’s best flavors. Butternut squash and fresh dill combine with apple cider vinegar for a sweet-tart preserve. Perfect for canning and enjoying all winter.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Main

• Butternut squash – 4 cups, peeled and diced
• Onion – 1 cup, diced
• Apple cider vinegar – 1 cup
• Granulated sugar – 1 cup
• Fresh dill – ¼ cup, chopped
• Mustard seeds – 1 tsp
• Salt – 1 tsp
• Red pepper flakes – ½ tsp (optional)

Instructions

1. In a large pot, combine butternut squash, onion, apple cider vinegar, sugar, salt, mustard seeds, and red pepper flakes. Stir well.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 20 minutes, stirring frequently to prevent sticking. The squash should be tender but not mushy.
4. Remove from heat and stir in fresh dill.
5. Ladle the hot relish into sterilized half-pint jars, leaving ½-inch headspace.
6. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 15 minutes (adjust for altitude).
7. Remove jars and let cool undisturbed for 12 hours. Check seals before storing.

Dill adds a bright herbal note that cuts through the sweetness. This relish is fantastic on grilled cheese or alongside roasted pork. Its chunky texture keeps every bite interesting.

All-Purpose Mixed Vegetable Dill Relish

Looking for a homemade relish that beats store-bought? This all-purpose mixed vegetable dill relish is a must-make. Packed with cucumbers, onions, and carrots in a tangy brine, it's perfect for canning or immediate use.

Serving: 32 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Cucumbers – 4 cups
• Onions – 1 cup
• Carrots – 1 cup
• Fresh dill – 1/4 cup
• White vinegar – 1 cup
• Granulated sugar – 1/2 cup
• Salt – 1 tbsp
• Mustard seeds – 1 tsp
• Celery seeds – 1/2 tsp

Instructions

1. Finely chop cucumbers, onions, and carrots. Combine in a large bowl with fresh dill.
2. In a non-reactive saucepan, combine vinegar, sugar, salt, mustard seeds, and celery seeds. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Pour the hot brine over the vegetable mixture. Stir well to coat.
4. Let the relish sit at room temperature for 1 hour to blend flavors. Tip: For a deeper flavor, refrigerate overnight. For a crunchier texture, reduce sitting time to 30 minutes.
5. Pack the relish into sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids and rings fingertip-tight.
6. Process jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12 hours. Check seals by pressing lid centers.

Rich in dill and vinegar, this relish offers a crisp texture and balanced tang. Spoon it over hot dogs, burgers, or mix into potato salad for a punch of flavor. It's a versatile staple that lasts for months.

Pickled Beet and Dill Relish

A sweet-tart relish that captures summer beets and fresh dill in every jar. This pickled beet and dill relish is perfect for canning and pairs beautifully with burgers or sausages.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Beets – 2 lbs (roasted, peeled, diced)
• Fresh dill – 1/4 cup chopped
• Red wine vinegar – 1 cup
• Granulated sugar – 1/2 cup
• Kosher salt – 1 tsp

Instructions

1. Preheat oven to 400°F.
2. Trim beet tops and scrub beets clean. Wrap each beet in foil.
3. Roast beets for 45-60 minutes until tender when pierced with a knife. Tip: Beets are done when a knife slides in easily. Let cool slightly.
4. While beets cool, combine red wine vinegar, sugar, and kosher salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
5. Once beets are cool enough to handle, rub off skins with paper towels or gloves. Tip: Use disposable gloves to avoid staining hands. Dice beets into 1/4-inch cubes.
6. Add diced beets to the vinegar mixture. Reduce heat to low and simmer for 10 minutes.
7. Stir in chopped fresh dill. Remove from heat.
8. Ladle hot relish into sterilized half-pint jars, leaving 1/2-inch headspace. Wipe rims, apply lids and bands.
9. Process jars in a boiling water bath for 10 minutes. Tip: Adjust processing time for your altitude if above 1,000 feet. Remove and let cool undisturbed for 12 hours.
10. Check seals before storing in a cool, dark place.

Yield: about 4 half-pints. The relish's sweet-sour bite intensifies over a few weeks. Serve with grilled bratwurst or fold into potato salad for a pop of color and tang.

Lemon-Dill Cauliflower Relish

Bright, tangy, and loaded with fresh herbs, this Lemon-Dill Cauliflower Relish is a game-changer for your condiment rotation. It’s punchy enough to wake up sandwiches, tacos, or grilled meats, and comes together in under an hour.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Cauliflower florets – 4 cups
• Fresh dill, chopped – ¼ cup
• Lemon zest – 2 tbsp
• Yellow mustard seeds – 1 tbsp
• White vinegar – 1 cup
• Water – ½ cup
• Granulated sugar – ¼ cup
• Salt – 1 tsp

Instructions

1. In a large pot, combine vinegar, water, sugar, salt, and mustard seeds. Bring to a rolling boil over high heat, stirring to dissolve sugar and salt.
2. Add cauliflower florets and return to a boil. Reduce heat to medium and simmer exactly 5 minutes — the cauliflower should be tender but still firm. Tip: Under‑cook slightly for better texture after canning.
3. Remove from heat and stir in fresh dill and lemon zest. Tip: Add dill off the heat to preserve its bright flavor.
4. Using a slotted spoon, pack the hot cauliflower mixture into sterilized pint jars, leaving ½‑inch headspace. Ladle the hot pickling liquid over the cauliflower to cover, maintaining the headspace. Tip: Tap jars gently to release air bubbles before sealing.
5. Wipe jar rims with a clean, damp cloth, then adjust lids and rings finger‑tight. Process in a boiling water bath for 10 minutes (adjust for altitude). Let jars cool undisturbed for 12 hours. Check seals before storing.

Pair this relish with grilled fish, roasted chicken, or even spooned over cream cheese for an instant appetizer. The dill and lemon keep it bright, while mustard seeds add a subtle heat that lingers just enough.

Habanero and Dill Relish

Spicy and tangy, this habanero and dill relish delivers serious heat with a bright herbal twist. Perfect for canning, it's a fiery staple for those who crave bold flavors.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Habanero peppers – 1 lb
• Fresh dill – ½ cup chopped
• Garlic – 4 cloves minced
• White vinegar – 1 cup
• Sugar – ½ cup
• Salt – 1 tsp

Instructions

1. Wear gloves. Stem and seed the habaneros, then finely dice them. Tip: Leave some seeds for extra heat.
2. In a large pot, combine habaneros, dill, garlic, vinegar, sugar, and salt. Stir well.
3. Bring to a boil over high heat, then reduce to medium-low. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Tip: The relish should be syrupy but not jammy.
4. Prepare 8 half-pint jars by sterilizing them in boiling water. Keep hot.
5. Ladle the hot relish into jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands fingertip-tight.
6. Process in a boiling water bath for 10 minutes (adjust for altitude). Turn off heat, let jars sit 5 minutes, then remove. Cool 12 hours. Tip: Check seals by pressing center of lid – it should not flex.

Let the relish age for at least a week to mellow the heat. It’s fantastic on hot dogs, eggs, or stirred into mayo for a spicy aioli. The crunch of dill and fiery habanero will wake up any dish.

Cabbage and Dill Fermented Relish

Once you try homemade fermented relish, you'll never go back to store-bought. It's crunchy, dill-forward, and packed with probiotics. Best part? It's dead simple to make.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Relish

• Green cabbage – 1 head (about 2 lbs)
• Kosher salt – 1 tbsp
• Fresh dill – ¼ cup chopped
• Caraway seeds – 1 tsp
• Filtered water – as needed

Instructions

1. Shred cabbage finely using a knife or mandoline. Discard the core.
2. Transfer cabbage to a large bowl and sprinkle with kosher salt. Massage vigorously for 5 minutes until cabbage releases liquid and reduces in volume.
3. Add chopped dill and caraway seeds. Mix well to distribute evenly.
4. Pack the mixture tightly into a clean quart-size jar. Press down firmly with your fist or a tamper so the brine rises above the cabbage. If needed, add filtered water to cover the cabbage by 1 inch, leaving 1 inch of headspace.
5. Place a fermentation weight on top to keep cabbage submerged. Alternatively, use a small glass jar filled with water. Cover with a fermentation lid or a cloth secured with a rubber band.
6. Let jar sit at room temperature (65–75°F) for 5–7 days. Check daily: push down any floating bits and taste after day 5. Tip: Burp if using an airtight lid – open briefly to release gas.
7. When the relish is tangy and slightly effervescent, cap tightly with a regular lid and refrigerate. It will keep for months.

With its bright tang and herbaceous dill, this relish wakes up sandwiches, bowls, and grilled meats. Remember, the flavor deepens with age, so be patient. Your gut will thank you.

Asparagus and Dill Spring Relish

You need a bright, tangy relish that captures spring's essence. This asparagus and dill recipe is perfect for canning, delivering crisp texture and herbaceous punch.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Fresh asparagus – 2 lbs
• Fresh dill – 1/2 cup chopped
• White wine vinegar – 1 cup
• Sugar – 1/2 cup
• Salt – 1 tsp

Instructions

1. Wash asparagus and snap off woody ends. Trim into 1/4-inch pieces.
2. In a large nonreactive pot, combine white wine vinegar, sugar, and salt. Bring to a boil over high heat, stirring until sugar dissolves.
3. Add asparagus pieces. Reduce heat to medium and simmer for 5 minutes, stirring occasionally. The asparagus should be tender-crisp.
4. Remove pot from heat. Stir in fresh dill until evenly distributed.
5. Ladle hot relish into sterilized half-pint jars, leaving 1/2-inch headspace. Wipe rims clean, attach lids and bands.
6. Process jars in a boiling water bath for 10 minutes. Adjust for altitude if needed. Remove and let cool undisturbed for 12 hours.

Don't expect mushy relish—the asparagus stays pleasantly crisp. This relish pairs beautifully with grilled fish or roasted chicken. Its bright, vinegary finish cuts through rich foods, making it a versatile pantry staple.

Conclusion

Whether you’re a seasoned canner or a beginner, these 12 dill relish recipes offer something for every taste. Try them out, let us know your favorite in the comments, and don’t forget to share this roundup on Pinterest!