Dill Pickle Relish Canning Recipe
A tangy homemade relish that beats anything from the store — perfect for burgers, potato salad, and deviled eggs.
Granny's Bread and Butter Pickles
A classic family recipe — sweet, tangy, and crisp. The perfect companion to sandwiches and summer cookouts.
Instructions
- Toss cucumbers and onions with salt; cover with ice water and let stand 2 hours. Drain and rinse well.
- Combine vinegar, sugar, and spices in a large pot; bring to a boil, stirring to dissolve sugar.
- Add the drained vegetables and return to a boil. Simmer 5 minutes.
- Pack hot into sterilized jars, leaving 1/2 inch headspace. Remove bubbles.
- Water-bath process 10 minutes for pints. Cool, check seals, and store.
Chef's Notes
For extra crunch, tuck a small grape leaf into each jar. Let the pickles cure at least 2 weeks before opening — the flavor deepens beautifully with time.