Pickled Jalepeno Relish
10 cups vinegar
2 cups water
5 cups sliced jalepeno rings
1 1/2 cups sliced carrot rounds
1 1/2 cups cauliflower, cut into small chunks
1 small onion, cut into rings
The following measurements are for pint jars. Double for quarts, halve for 1/2 pints:
2 large cloves garlic per jar, cut in half
1 tsp peppercorns per jar
1 tsp cumin seeds per jar
1 sprig fresh cilantro per jar
1/2 tsp salt per jar
First things first, you have to mix up a batch of the liquid you are going to pour into your jars later. For this recipe I used 10 cups vinegar to 2 cup water. Start that heating. You want it really hot, but not boiling. And of course you will want to start with sterilized jars and equipment, and have water boiling in your canning pot. For this batch, I wanted a variety of jar sizes. I have 1/2 pints, pints and 1 big quart jar ready to go.
On the veggies, you want a nice mix in each jar. How much you make will depend on the amount of jalapeños you have. You'll want twice as many sliced jalepenos as carrots and cauliflower. I started off with 5 cups of jalapeno rings:
1 1/2 cups of carrots (cut into rounds)
and 1 1/2 cups of cauliflower (cut into small pieces).
Throw them all into a big bowl so you can mix them up really well.
Before you add the pepper mix to the jars, we are going to throw in the spice mix. The directions from here on out will be assuming you are using pint jars, so adjust for different sizes accordingly.
Into each jar you'll add: 1/2 tsp salt; 2 cloves garlic, each cut into halves; 1 tsp peppercorns;
1 tsp cumin seeds;
Next comes the pepper mix. Fill each jar up to about 1/2 inch from the top with the jalapeno mix. Don't pack them in too tightly.
Next, you're going to ladle in the hot vinegar. Again, fill to about 1/2 inch from the top. After all your jars are full, don't forget to run a chopstick around the sides of the jar, to make sure you don't have any weird bubbles of air hanging about in your jars.
Put the lids on, and put them in a hot water bath for 20 minutes.
These will be ready in 6 weeks, but the longer they sit, the better the flavor!
5 Comments:
It looks sooooo yummy!! I love spicy food. I shouldn't be this lazy witch, and try this recipe! :)
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isses & bright blessings from Nydia.
i can do that....i might do that next summer...cool..thanks for the recipe..
this is really just so easy! No real cooking at all, just heating up the vinegar and the hot water bath for the canning.
You can even make a small batch and just keep it in the fridge!
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Kisses, bright blessings and have a great weekend!
Oh thank you thank you for this recipe! I get the canned stuff but this will just be lightyears better!!! I love the pickled stuff and admit I try to get the vast majority of the carrot slices!!! Thanks again.
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