SWEET PICKLE RELISH
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
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
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
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
Provided by Reformation Acres
Yield 12 half pints
Number Of Ingredients 11
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
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
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
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
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
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
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
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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