Spicy Relish
Summer food is all about picnic and grilling and fresh fruit and veggies. Although I haven’t had much luck with canning my own pickles, this Spicy Relish is a hit every year. You can easily adjust the heat to your taste by adding more or less hot peppers and by leaving in or omitting the seeds from the peppers. As you know, my peppers can varied depending on what I have ripe at the time, but generally I try to stick to jalapeños for this recipe. I also make this in small jelly jars so that we go through a jar pretty fast and none is left to go bad in the refrigerator.
We enjoy this relish on Hamburgers, Hot dogs and Met
Spicy Relish
This summers favorite is the perfect topping for hot dogs, burger, mets or pork chops.
Ingredients
- 3 lbs small cucumbers seeded and chopped
- 1 large onion
- 1 bell pepper seeded and chopped
- 4 jalapeños chopped
- 1/4 cup canning salt
- 3 cups white vinegar
- 6 gloves garlic minced
- 3/4 cup sugar
- 4 tsp dill seed
- 3 tsp mustard seed
- 1/2 tsp tumeric
Instructions
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prepare you jars and lids and water bath canner.
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Process cucumbers & onion in a food processor in batches until just chopped, not pureed
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Pour into a non reactive bowl, sprinkle with salt and let sit to pull out excess water. About 1 hr. Drain, rinse and drain again,
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In a large sauce pan, combine vinegar through tumeric. Bring to a boil over high heat.
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Add cucumber mix and peppers, return to a boil, stirring continuously. Reduce heat to low and simmer 10 mins.
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Fill jars leaving 1/2” head space. Seal with lids and rings. Process in water batch canner for 10 mins. Remove lid. Let jars stand in canner 5 mins then remove to towel covered counter for 24 hours then check lids.
Recipe Notes
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s as well as on Pork Chops. The combination of sweet and spicy is quite a nice addition. Trust me. Make a batch and tell me you don’t eat it all. As always, refer to Ball Canning if you have basic canning questions.