Sweet dill pickle relish

This recipe is perfect to spread on homemade hot dogs and burgers.

This sweet dill pickle relish is the secret to taking your hotdogs, burgers, and sandwiches to the next level.

It’s tangy, slightly sweet, and packed with classic dill flavour—just like the good stuff you find in a jar, but way better because it’s homemade.

If you’re already choosing a quality sausage or burger patty (looking at you, preservative-free and grass-fed options), don’t let a bland, store-bought relish ruin it!

This Thermomix® version is quick, easy, and keeps well, so you’ll always have a jar ready when the cravings hit.

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Sweet dill pickle relish

Servings: 4 jars

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 15 MinInactive time: 2 HourTotal time: 2 H & 20 M

Suitable for TM5, TM6 or TM7

Cook modePrevent screen from turning off

Ingredients

• 900g cucumbers, cut into chunks
• 1 large onion, quartered
• 2 tbsp fine salt
• 150g water
• 240g apple cider vinegar
• 100g raw sugar
• 1/2 tsp ground turmeric
• 1 tsp dill seed or 1-2 tbsp fresh dill, finely chopped
• 1 tbsp yellow mustard seeds

Preparation

1. Place cucumbers and onion into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl. Check consistency, then chop for an additional 1-2 sec/speed 5 if needed.
2. Add 2 tbsp fine salt and 150g water. Mix 10 sec/reverse/speed 3. Transfer mixture to a bowl and set aside for 2 hours.
3. Drain cucumber mixture through Varoma® dish, discarding liquid, then return cucumbers to mixing bowl. Add 240g apple cider vinegar, 100g sugar, 1/2 tsp turmeric, 1 tsp dill seed or 1-2 tbsp fresh dill and 1 tbsp yellow mustard seeds then cook 15 min/100°C/reverse/speed 1 with simmering basket in place of measuring cup..
4. Meanwhile, sterilise jars and lids (see Tips).
5. Carefully ladle hot relish into sterilised jars, leaving 1.5cm headspace. Wipe rims clean, seal with lids. Process jars in a boiling water bath for 10 minutes. Alternatively, refrigerate and use within 2 weeks.

Notes

To sterilise jars, wash in hot soapy water, rinse well, then place in a 120°C oven for 10 minutes or process in a boiling water bath for 10 minutes.

Alternatively, place jars and lids in the Varoma® dish and steam 15 min/Varoma/speed 1 while the relish is cooking.

Store sealed jars in a cool, dark place for up to 12 months. Refrigerate any unsealed jars and use within 2 weeks.

Oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

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