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Jalapeno Relish

This relish is hot and sweet

1 1/2 quarts jalapenos, finely chopped (remove seeds for less heat)
1 quart cucumber, finely chopped
3 large onions, finely chopped
1/4 cup salt 
5 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice

Combine the jalapenos, cucumbers, onions and salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours. Drain thoroughly, pressing the vegetables to remove the excess liquid.

Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecolth and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spices. Pack into hot jars. Place canning lids on top and process for 10 minutes in a hot water bath.

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