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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Cajun Chef Dill Relish Gallon is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
What is dill relish made of?
What is Relish Made Of? This dill relish has fresh cucumbers, onion, pickling salt, onion, red pepper, turmeric, dill seed, and a little sugar. It is important to use pickling salt in this recipe as regular salt has anti-caking agents in there which can impact the appearance of your relish.
Is sweet relish the same as dill relish?
Dill relish is seasoned with the dill herb and hs a minimal quantity of sugar. Sweet relish is spiced usually with clove, and it has a large quantity of sugar or other sweeteners.
What do you use dill relish for?
One of my favorite summer 'secret ingredients' is dill relish. It's great for imparting a vinegary dill pickle flavor without having to do any chopping. Potato salad, pasta salad, and tuna salad all taste better with a good dollop of dill relish. And I wouldn't dream of making tartar sauce without it.
What does relish taste like?
A good relish should have crunchy, fresh-tasting chunks of cucumbers. The flavors should be bright and bold— this is a condiment, after all—with a good balance between sweet and tart.
What is relish good for?
Condiment: Use as a condiment for roasted vegetables or meat (hot or cold). Stir Fry Sauce: Thin your relish with water then use as a stir-fry sauce for meat and vegetables alike. BBQ Glaze: Use relish (thinned with water) as a glaze for BBQ meat or spare ribs.
Unit Size: Net 125 FL. OZ (1 GAL.) 3.785L
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.