RSS

Holiday Jalapeno Relish

07 Nov
Holiday Jalapeno Relish

Friends, if you want to give a gift that is wonderfully delicious and easy to make, then I have a recipe for you. Holiday Jalapeno Relish uses the excess Botanical Interest jalapeno peppers that are still going strong in Southern gardens (at least they are in mine because I covered them when frost threatened). Add sugar, vinegar and a couple other ingredients and ta-da, you’re done.

 

 

Ingredients:

1 pound of jalapeno peppers (washed)

1 medium onion

4 medium carrots sliced thin

1 large bell pepper (green)

3.5 cups of sugar

2 cups apple cider vinegar

1 Tablespoon mustard seed

1 Tablespoon dill seeds

Jelly Jars

Large pot for hot water bath (processing jars)

20141103_164251

Instructions:

Step one: wear gloves. Gloves are essential.

Before you begin slicing make certain the peppers are clean. I rinse mine thoroughly and soak for a couple of minutes.

Slice carrots, onions and bell pepper and set aside.

Slice jalapeno peppers and carefully remove seeds by using a spoon to scrape away membrane and seeds (this is what makes the relish hot). If you like spicy relish keep some (not all) of the seeds, but discard the membrane as it will make the relish bitter.

In a saucepan add 3.5 cups of sugar, 2 cups of apple cider vinegar, 1 Tablespoon of yellow mustard seeds and 1 Tablespoon dill seeds. Stir until sugar dissolves. Add all vegetables and cook for 15 minutes.

Spoon mixture into jelly jars and press down to add as much relish as possible in the jar. If desired spoon extra liquid into jars. There should be about a cup of liquid left over that will either need to be discarded, or, boil a half dozen eggs, shell the eggs, and pour the brine over top. Instant spicy pickled eggs. (which I also give as Christmas gifts).

Wipe the glass rim of the jars to make sure they are clean. Add lid and ring. Tighten and add unsealed jars to large pot. Add enough WARM water to cover the top of the jars with 2 inches of water. Bring the water to a boil and boil the jars for ten minutes.

Remove from heat.

Refrigerate any jars that do not seal and serve immediately.

20141106_144451

Slice onions, bell pepper, carrots and set aside while you chop jalapeno peppers

Remove the membrane and seeds. Membrane makes the relish bitter. Seeds will make the relish spicy.

Remove the membrane and seeds. Membrane makes the relish bitter. Seeds will make the relish spicy.

This is an image of the jalapeno peppers with seeds remove. Next step, slicing peppers .

This is an image of the jalapeno peppers with seeds remove. Next step, slicing peppers.

Vinegar solution: ready for vegetables

Vinegar solution: ready for vegetables. Isn’t it lovely?

20141106_143517

Vegetables in brine. Waiting to boil

20141106_145137

Peppers will cook down rapidly.


20141106_150912

Looks delicious, doesn’t it ?

20141106_155453

Holiday Jalapeno Relish. The perfect gift for someone who matters to you. Visit Angierapids.com to learn about the quilt runner in the background.

Renea Winchester is the award-winning author of Farming, Friends, and Fried Bologna SandwichesMountain Memories: True Stories and Half-Truths from Appalachia. Her first book, In the Garden with Billy: Lessons About Life, Love & Tomatoes earned her a SIBA and GAYA nomination.  Email her through her website at www.reneawinchester.com. She welcomes new friends on Facebook. Follow her on Twitter Here.

Advertisements
 
1 Comment

Posted by on November 7, 2014 in Recipes from the garden

 

Tags: , , , , , , , ,

One response to “Holiday Jalapeno Relish

  1. Val Hudgins

    November 10, 2014 at 7:34 pm

    Excellent! I am going to experiment with all these “end of season” peppers and see if using different vinegars give different results. Yes, it’s a little bit of a plug for LeaningLadderOliveOil.com’s tasty vinegars, but I bet the Sicilian Lemon Balsamic vinegar would be AWESOME! I don’t see a reason why they wouldn’t work, do you? Or maybe a Cinnamon-Pear balsamic version with jalapenos, even. Thanks again, Renee.

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: