Saturday, July 18, 2020

Jalapeno Pickle Relish

A short time ago my son mentioned this Jalapeno Relish they'd been buying, and how much they really liked it. He sent me a photo of the front and back of the jar so I could see it and, more or less, see the ingredients (they never tell you everything).

A later conversation with my daughter, who had also talked to her brother about the relish, resulted in us deciding this relish was basically like any pickle relish, only with jalapeno peppers instead of cucumbers. Luckily I just happened to have a sweet pickle relish recipe we all enjoyed, and so began the experiment with this Jalapeno Pickle Relish. 

What do you need to make Jalapeno Pickle Relish?
  • 20 medium Jalapeno peppers
  • 1 medium white onion
  • White vinegar
  • Sugar
  • Celery seed
  • Mustard seed
  • Salt
  • Turmeric
  • Non-reactive bowl (stainless steel or glass)
  • Measuring cup
  • Mesh strainer
  • Water bath or steam canner
  • Half-pint canning jars
This Jalapeno Pickle Relish is the perfect blend of sweet and heat; not too hot with just the right touch of sweetness. 

How to use it?
  • Top it on burgers, brats or hot dogs
  • Mix it up with some stewed tomatoes for a savory side dish
  • Add it to a pot roast for an extra punch of flavor
  • Mix it in egg salad, potato salad or chicken salad
  • Mix it in mayo for a twist on tartar sauce

20 medium jalapeno peppers
1 medium onion
1 cup vinegar
1 cup sugar
1/2 tsp salt
1/2 tsp celery seed
1/2 tsp mustard seed
1/2 tsp turmeric

Cut stem end from jalapeno peppers and pulse until finely minced in your food processor. Repeat with the medium onion, pulsing until finely minced. Add both to a non-reactive bowl such as a stainless steel or glass bowl.

Mix the brine in a small saucepan or 2 cup measuring cup and heat or microwave until sugar is dissolved.

Pour brine over pepper and onion mixture, cover with plastic wrap and let sit 1-2 hours.

Pour mixture with brine into a mesh strainer placed over a bowl to catch the brine. Spoon relish into half-pint canning jars leaving 1/2-inch head-space and top with brine. Run a knife around the inside of each jar to remove air bubbles and add more brine if necessary. 

Top jars with lids and rings and process in water bath or steam canner 10 minutes. Remove jars, and let sit undisturbed for 24 hours on your counter-top. Jars are sealed when button on lid is fully depressed and won't flex up and down.

Store sealed jars in your pantry up to one year, open jars need to be refrigerated.

Cook's note - recipe is easily doubled

Yield: approx. 2 half-pint jars


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