Yay!  Another recipe to post!!!  I’m still in the first trimester of my first pregnancy, which for me means the slightest smells can bring on waves of nausea.  It’s so strange that some of my favorite scents like frying bacon, roasting garlic or aloe lotion are completely reprehensible now!  Fortunately, my typical upset stomach cures (ginger ale, saltines and dill pickles) are still palatable and still help.  I’m so thankful that I made about 25 jars of various dill pickles (cucumbers, carrots, asparagus, green beans) and dill relish last fall.

I’ve never been a real fan of sweet pickles, I’m a bit of a sour puss I guess!  Unfortunately the affordable relishes in the store always seem to be sweet.  So last year I went on a quest to create my own dill relish recipe.  Once I found the perfect balance of flavors, I began canning it in large jars for home, and small jars that I could take to on the road to various barbecues!


While I can’t stand the smell of pork or beef cooking in the house (I’ve hid in the bedroom crying on multiple occasions to get away from it!), I have no problem eating it if Eric cooks things on the grill outside.  So we’re having a variety of barbecued sausages lately; beef, pork and chicken.

My darling husband handles cooking the meat, while I try to find the energy to whip up some side dishes.  This dill relish is great on the sausages and the tangy flavor greatly appeals to my delicate tummy.

So I’m going through a jar of pickles and a box of saltines a week.  Citrus popsicles are also a great help.  Any other suggestions to tame the raging nausea beast of the first trimester?


Cucumber Dill Pickle Relish Recipe

Prep time: 30 minutes (plus 1-8 hours wait)
Cook time: 30 minutes
Yield: 7-9 8 oz jars
Calories per serving: 10
Fat per serving: .05g


  • 5
    large cucumbers, finely chopped
  • 1/2
    a white onion, finely chopped
  • 3 TBS
    kosher salt
  • 4 cups
    apple cider vinegar
  • 1 cup
  • 1 tsp
    dried dill
  • 1 tsp
    dry mustard
  • 2 tsp
  • 1/2 tsp
    ground ginger
  • 1 tsp
  • 2 TBS
    white sugar or organic sucanat

Cooking Directions

  1. Place the chopped cucumbers and onion half in a large colander and toss with the kosher salt. Let drain 1-8 hours.
  2. In a large pot, mix vinegar, water, dill, mustard, cornstarch, ginger, turmeric and sugar. Heat on high, stirring occasionally until it begins to boil.
  3. Press any remaining liquid from the vegetables and them to the boiling vinegar.
  4. Once everything comes back to a boil, mix well and pack into hot sterilized jars.
  5. Seal and process in a boiling water bath for 15 minutes.

Approximate cost/serving: I already have a collection of canning jars so am not counting canning supplies in the cost.  I get the apple cider vinegar by the gallon at Cash and Carry and get spices from the bulk section of various grocery stores. I grew the cucumbers and onion myself but you can buy them pretty cheaply. This ended up costing me around $2 for the whole batch! It made seven 8oz jars (but could make more, I chopped everything very finely). So it was just 29 cents a jar. Pretty cheap right?!

Vegetarian/Gluten Free: Yes to both, and vegan too.  But make sure to read the labels, especially for apple cider vinegar.  Some vinegars can contain gluten and some dry mustard contains flour to prevent caking. Always read your labels if you have a specialty diet!

Cholesterol 0mg, Sodium 384.73mg, Total Carbohydrate 2.94g, Dietary Fiber 0.18g, Sugars 1.66g, Protein 0.18g, WW points plus 0, WW old points 0

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.