After making 42 pints of refrigerator pickles (we have given lots to friends and family) because I just can't get crispy shelf stable pickles, I took 5 pounds yesterday and made Dill Relish. Holy vinegar! I haven't used this recipe before and am hoping someone who has will tell me it will mellow out a little as it sits. It was yummy when I tried it, just very vinegar forward (I suppose 5.5 cups of ACV will do that).

by knitmama97

4 Comments

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  2. I have no made this recipe but in my experience, acidic ingredients definitely mellow from canning! Maybe let it sit for a few weeks too before tasting.

  3. Happy_Veggie

    I have not made the nchfp recipe yet but I made the Bernardin one and it definitely needs to sit a few weeks. It mellows and taste better after resting. But it’s pretty much like chopped dill pickles, nothing like sweet relish.

  4. I love using dill pickle relish in potato salad…easier than chopping up pickles. I actually made two different recipes the year I had a bumper crop of cucumbers and I like the Canadian Living one better than the other one (can’t remember which but it was an approved source).

    [https://www.canadianliving.com/food/recipe/dill-pickle-relish](https://www.canadianliving.com/food/recipe/dill-pickle-relish)

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