If your cucumber patch is overflowing, dill pickle relish is the answer. This bright, tangy condiment uses up odd-sized cukes and makes a jar of summer you can open in the middle of winter.

Choosing and prepping cucumbers

Use firm pickling cucumbers, not watery slicers, and process them the day you pick for the crispest result. A food processor makes quick work of the chopping — just pulse, do not puree.

The brine and canning

A vinegar-sugar-salt brine with mustard seed, celery seed, and fresh dill carries the flavor. Process in a boiling-water bath; the relish will keep on the shelf for at least a year.

  • Add a grape leaf to each jar to help keep crunch.
  • Drain the salted cucumber mix well before packing.
  • Use bottled vinegar at 5% acidity for safety.
  • Let jars cure 2–3 weeks before opening for best flavor.
A jar of dill relish is the taste of a summer garden, saved for a February sandwich.