Jalapeno, Carrot & Onion Restaurant Style Chunky Relish
(from cokerlj’s recipe box)
I used supposedly “mild” jalapenos and it was still really hot!!!
I will try a different recipe using more sugar as in the Pickled Banana Peppers in this book.
Source: Internet
Categories: Canning & Pickling
Ingredients
- COME UP WITH YOUR OWN RATIO OF JALAPENOS TO CARROTS TO ONIONS.
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- Jalapenos
- Carrots
- Onions
- 1 small slice garlic per jar
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- AMOUNTS OF BRINE CAN BE ADJUSTED FOR SMALLER AMOUNTS, BUT BE SURE TO KEEP THE RATIO THE SAME.
- BRINE:
- 6 cups white vinegar 5% acidity
- 3 cups distilled water
- 2 tablespoons pickling salt
- 2 tablespoons sugar
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- Pickle Crisp - Optional, will insure your ingredients are nice and crisp and is not harmful like lime. Use 1/8 teaspoon directly in jar for half pint, 1/4 teaspoon directly in jar for pints. Follow instructions on container. I found mine at my local WalMa
Directions
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ALWAYS, ALWAYS WEAR LATEX GLOVES WHEN WORKING WITH HOT PEPPERS. LAYER THE GLOVES, ACTUALLY WEARING TWO PAIR. IT WOULD BE BEST IF YOU COULD FIND THE GLOVES WITH OUT THE POWDER INSIDE. I have some that actually say for handling food.
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Wash and slice jalapenos into 1/4 inch slices. HINT: After slicing place in a collander with larger holes and rinse under cold running water. This will wash off some of the heat and also wash out some of the seeds where the heat comes from. If you like HOT jalapenos, don’t rinse.
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Peel and slice carrots into 1/4 inch thick slices (on diagonal looks pretty).
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Peel and cut onions into chucks. Depending upon the size of your onion cut into 1/8’ths or 1/4’ths. Lightly toss to separate some of the onion and mix with jalapenos and carrots.
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Place one small clove garlic into bottom of jar. Fill with Jalapeno mixture. Add optional Pickle Crisp per directions.
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Bring brine to a boil and pour over the vegetables in the jar, wipe rins, Place lids ond rings on.
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Process in hot water bath 10 minutes for half pints and 15 minutes for quarts.