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is dill seed or dill weed closer to dill salt

I've tried making refrigerator pickles twice and they both seemed to have this strange sweetness that I'm really not digging. I like really garlicky Kosher dills from Claussen or half sours from the Pickle Guys or Gus' Pickles (in NY). The recipes I used always called for dill seed – but I can't seem to find seeds in any grocery store near me. So I used fresh dill in both times and I think that is what is giving me that strange sweetness. Could I be right? Will dill seed make that much of a difference?

For what it's worth, the second batch came closer to the taste I wanted (minus that weird sweetness): Vinegar, water, salt, lots of garlic cloves, pepper corn, dash of hot pepper flakes, fresh dill

Put the sugar, vinegar and spices in a large stock pot and bring it to a boil. Reduce the heat to a low boil and simmer for 5 minutes.

An easy, wonderfully versatile and utterly deeeeelicious homemade dill pickle relish recipe! Canning instructions are included so you can enjoy this relish all year long!

Let’s get started!

Homemade Pickle Relish Recipe

Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.

Very finely dice the onions, garlic and red bell pepper. You can use a food processor, just don’t let the onions and bell pepper get mushy. I prefer to just do it by hand.

It’s relish like this that makes eating a sandwich or hot dog just that much better. It also adds a wonderful dimension to your pasta and potato salads. Last Summer I posted my recipe for Sweet Pickle Relish and here is the more savory version with a more pronounced dill flavor. It’s so easy to make and comes with instructions for canning so you can enjoy it all the year long.

Note: There are no green bell peppers shown in the pictures and they weren’t added to this particular batch, but they belong in it. Okay, now that that’s clear, let’s move on.