Hot Pepper Relish

Name: Hot Pepper Relish
Yield: 3 to 4 half-pint jars of relish
Ingredients: 4 teaspoons coarse salt; ¾ cup cider vinegar; 1 cup reserved vegetable juice and/or water; 1 tablespoon mustard seed; ¼ to ½ teaspoon powdered garlic or grind a large clove fresh garlic with the vegetables; hot peppers to taste, chopped. For a respectably warm relish, use these three peppers combined:; 1 Jalapeno pepper (approx. 3½ inches long); 1 red chili (approx. 3½ inches long); ¼ teaspoon cloves; celery seed and ginger (optional); ½ cup sugar; ⅔ cup chopped celery (include a few leaves); ½ to 1 whole red sweet pepper; ½ cup chopped carrots; 1 long english cucumber (approx. 1¼ lbs.); 1 medium yellow onion; ¼ teaspoon allspice; 1 serrano pepper (approx. 2 inches long)

Preparation info

3 to 4 half pint
jars of relish

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

1 long english cucumber (approx. 1¼ lbs.)
1 medium yellow onion
½

Preserve
Condiment
Gluten-free
Spicy
Vegan

Method

Peel the cucumber, quarter lengthwise, remove any mature seeds, and chop coarsely. Peel and coarsely chop the onion. Add the carrots and celery. Core, seed, and coarsely chop the sweet pepper. Add chopped hot peppers in whatever quantity desired to add flavor and heat to your relish.
Mix the chopped vegetables and grind. A blender or food processor is likely to

Ingredients

Method

Photos