Sweet Jalapeno Pickle Relish Recipes

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SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH



Christopholofigus's Infamous Jalapeno Relish image

A delicious spicy relish that goes great on burgers, hot dogs, etc... What you really want to try this out on is fresh sweet watermelon! Just trust me on this one... *smile*

Provided by Christopholofigus

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 40m

Yield 48

Number Of Ingredients 8

2 cups pickled jalapeno peppers
1 cup oval-shaped dill pickle slices
1 tablespoon tequila
1 clove garlic, roughly chopped
¼ cup chopped onion
1 teaspoon fresh cracked pepper
1 teaspoon chopped fresh dill
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.3 mg, Sugar 0.5 g

ZESTY PICKLED JALAPENO RELISH RECIPE



Zesty Pickled Jalapeno Relish Recipe image

Provided by Reformation Acres

Yield 12 half pints

Number Of Ingredients 11

3 pounds jalapeno peppers
1 pound bell peppers
¾ pound onion
6 cloves garlic
2 cups vinegar
1 cup apple cider vinegar
1 cup water
2 Tablespoons salt
2 teaspoons cumin
1 teaspoon yellow mustard
½ teaspoon celery seed

Steps:

  • Wearing gloves to protect your hands from burns, deseed & core the jalapeño peppers then finely dice them.
  • Deseed & core the sweet peppers & finelydice them as well.
  • Dice the onion and mince the garlic.
  • Place all of the vegetables into a stockpot and add the vinegar, apple cider vinegar, water, salt, cumin, yellow mustard, and celery seed.
  • Bring it to a boil then reduce the heat to low and simmer the relish for about 15-20 minutes.
  • Ladle the relish into clean half-pint jars with ½" headspace. Remove the air bubbles and top a ring & lid.
  • Process in a waterbath canner for 10 minutes.

CANDIED SWEET HEAT PICKLED JALAPENO RECIPE



Candied Sweet Heat Pickled Jalapeno Recipe image

Candied Sweet Heat Pickled Jalapeno Recipe is a tasty combination of sweet, savory, & hot flavors. Enjoy these on burgers, sandwiches, wraps & salads.

Provided by Paula

Categories     any meal     condiment

Time 35m

Number Of Ingredients 7

3 pounds fresh (firm, washed jalapeno peppers, sliced into 1/8-1/4 inch slices)
2 cups cider vinegar
3 cups granulated sugar
3 teaspoons granulated garlic
½ tsp ground cayenne pepper
1 teaspoon celery seed
1 red bell pepper (if desired for color)

Steps:

  • In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
  • Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
  • Turn heat up for the remaining syrup and bring to a full rolling boil.
  • Boil for 5 minutes.
  • Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
  • Insert a knife into each of the jars two or three times to release any trapped pockets of air.
  • Add more syrup if necessary. (*see notes for leftover syrup)
  • Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
  • If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
  • Use proper canning procedures to store at room temperature for longer periods of time.
  • To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

Nutrition Facts : Calories 863 kcal, Carbohydrate 206 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 116 mg, Fiber 28 g, Sugar 152 g, ServingSize 1 serving

JALAPENO PICKLE RELISH



Jalapeno Pickle Relish image

Make and share this Jalapeno Pickle Relish recipe from Food.com.

Provided by Diana Adcock

Categories     Weeknight

Time 1h5m

Yield 7 pints give or take, 25-30 serving(s)

Number Of Ingredients 7

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

Steps:

  • Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
  • Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
  • Bring to a boil and simmer 15 minute.
  • Add veg and simmer for 10 min-remove spice bag.
  • Pack into clean hot jars and process 10 minutes in a boiling water bath.

Nutrition Facts : Calories 182.1, Fat 0.1, Sodium 1135, Carbohydrate 45.4, Fiber 0.9, Sugar 43.7, Protein 0.4

EASY SWEET & SPICY JALAPENO RELISH



Easy Sweet & Spicy Jalapeno Relish image

Make and share this Easy Sweet & Spicy Jalapeno Relish recipe from Food.com.

Provided by Chef Roly-Poly

Categories     Chutneys

Time 15m

Yield 1 Quart Relish

Number Of Ingredients 2

28 ounces pickled jalapeno peppers
granulated sugar

Steps:

  • Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.

SPICY PICKLE RELISH



Spicy Pickle Relish image

This spicy pickle relish recipe is perfect. Tangy, sweet, with just a bit of heat. It will soon become your go-to relish for hot dogs, burgers, and more and is the perfect way to add a little something something to your low carb and keto dishes!

Provided by Bobbi Hass-Burleson

Categories     Keto, Canning and Preserving, Condiment

Time 1h35m

Yield 128 (1 tablespoon) servings

Number Of Ingredients 13

3 pounds cucumbers, seeded and chopped
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
3 to 4 jalapenos, chopped (I left the seeds in to add a bit more heat)
1/4 cup Redmond's real salt
3 cups white vinegar
3/4 cup erythritol (can use sugar if non-keto)
6 cloves garlic, minced
3 teaspoons dill seed
3 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon turmeric
4 pint-sized canning jars, lids, and rings

Steps:

  • Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
  • Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
  • Drain the cucumber mixture in a colander; rinse with cold water and drain well.
  • In a large pan, bring vinegar, erythritol, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
  • Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
  • Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Nutrition Facts :

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