Nothing says love like a homemade dill pickle relish recipe. Okay, so maybe some things do — like chocolate, or an Australian Shiraz wine, or a foot massage. Oh, and then there are those adorable squeezy hugs that my boys are so keen on giving. I’m getting sidetracked.
I love pickle relish, particularly dill pickle relish. And when I became a label Nazi, I realized I needed to create a dill pickle relish recipe that could keep my family in fresh, old-fashioned, pro-biotic, lacto-fermented pickle relish until kingdom come. That’s because store bought pickle relish (even dill pickle relish!) not only contains nasties like high fructose corn syrup or sugar, but it’s also made with a vinegar brine and industrial canning. In other words, the dill pickle relish you buy at the store is dead — nothing at all like the sour, fizzy, old-fashioned pickle relish recipes our great-grandmothers were famous for.