Jalapeno Pickle Relish
This vibrant relish features finely chopped jalapenos, cucumber and onions, brined before being simmered in a sweet vinegar syrup with pickling spices. It is then packed into jars and processed in a water bath, resulting in a versatile condiment ideal for adding a kick to various dishes. The recipe makes approximately 7 pints, offering a generous yield for your pantry.
Ingredients
- 1 1/2 quarts jalapenos, finely chopped
- 1 quart cucumber, finely chopped
- 2 large onions, finely chopped
- 1/4 cup salt
- 5 1/4 cups sugar
- 3 cups cider vinegar
- 4 teaspoons pickling spices
Method
- In a large glass bowl, mix the finely chopped jalapenos, cucumbers and onions with the 1/4 cup salt. Cover the mixture with cold water and allow it to stand for 2 hours. Afterwards, drain the vegetables and press them firmly to eliminate any extra water.
- Place the 5 1/4 cups sugar and 3 cups cider vinegar into a large pot. Secure the 4 teaspoons pickling spices inside a piece of cheesecloth, tie it up, and add this bag to the pot.
- Heat the pot's contents until they reach a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the drained vegetable mixture to the pot and continue to simmer for 10 minutes. After this time, take out and discard the spice bag.
- Spoon the hot relish into clean, heated jars. Process the sealed jars for 10 minutes in a boiling water bath to preserve them.
Nutrition (per serving)
Sodium1135000 mg
Recipe details
CategoryWeeknight
AuthorDiana Adcock
