Hot Pepper Relish

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

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

Condiment
Spicy
Gluten-free
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