There are two crops I absolutely despise growing… I take that back, three. There are three crops that I hate growing. Summer squash, cucumbers, and broccoli.
The first two I value enough to keep growing anyway, and the third, the one I almost forgot, I give a half-hearted attempt every year and then find I don’t care when it doesn’t grow well because it’s been so long since I was successful, I don’t even include it in our menus anymore.
The summer squash and cucumbers though are worth overcoming the obstacles that the pest pressure creates. But the whole time they’re growing, it is constant battle with squash bugs and cucumber beetles. It’s just a matter of time till one or the other takes them down.
Which makes my pickling attempts quite limited. If I plant enough, I can usually get just enough cucumber slices pickled for the year and by then they’re dead. There certainly aren’t enough to dabble in making relish.
And you know what? I’m ok with that.
Because I’m growing a crop over on the other side of my garden that is virtually trouble-free and abundant.
And it makes a mighty fine relish… Dare I say better relish than any cucumber based one I’ve tried?
That crop (as you’ve probably guessed from the title of this post) is none other than… Jalapeño peppers.
Because they’re pickled the jalapeños are zesty without being too hot. We use it anywhere we use regular cucumber relish, but we particularly appreciate them with scrambled eggs over the winter when the quick cooking vegetables we normally sauté in with eggs have been replaced by slow cooking root crops. Not exactly candidates for an easy breakfast.
Now, what do I not like about making this relish is that it’s a water-bath canned recipe. When it is a 132 degrees outside with 165% humidity, the last thing I want to do is steam up the kitchen with a massive pot of boiling water for half an hour or more. Makes me so cranky.
For years and years I’ve spent August and September dreaming about an outdoor canning kitchen. The dream starts off very Pinterest-worthy and as the days go on I’d settle for anything just so long as it’s outdoors. This summer has been particularly toasty and I couldn’t take the heat anymore. And if you can’t stand the heat, then it’s time to get out of the kitchen. The last week I’ve been canning on my new outdoor camp stove and let me tell you, it has been glorious, snatching those brief moments to get out in the fresh air and invigorating breeze. It’s the best purchase I’ve made in a while and I’m so excited about having one that I want to share the love with you.
Because you all are my favorite homesteaders in the whole world and because I have some awesome homestead blogging friends, we are going to give you the chance to beat the heat and getting your canning done OUTSIDE! Where everybody belongs in the summer.
We are hosting an Outdoor Canning Mega-Giveaway this week where the winner will receive:
Surely, you’re just as excited about that as we are?!!
The giveaway runs from today, Monday August 22nd, through next Monday at 11:59pm EST (August 29th.) It is open to US and Canadian residents. Please make sure that you enter with an email address that you will check. The winning entry will be verified if applicable. The winner will have 3 days to respond or another winner will be chosen. The winner will be announced within the widget on Tuesday morning within the entry widget.
Why don’t you take a moment and visit the amazing homesteaders who are making this giveaway possible?
Zesty Pickled Jalapeno Relish Recipe
- 3 pounds jalapeno peppers
- 1 pound bell peppers
- ¾ pound onion
- 6 cloves garlic
- 2 cups vinegar
- 1 cup apple cider vinegar
- 1 cup water
- 2 Tablespoons salt
- 2 teaspoons cumin
- 1 teaspoon yellow mustard
- ½ teaspoon celery seed
- Wearing gloves to protect your hands from burns, deseed & core the jalapeño peppers then finely dice them.
- Deseed & core the sweet peppers & finelydice them as well.
- Dice the onion and mince the garlic.
- Place all of the vegetables into a stockpot and add the vinegar, apple cider vinegar, water, salt, cumin, yellow mustard, and celery seed.
- Bring it to a boil then reduce the heat to low and simmer the relish for about 15-20 minutes.
- Ladle the relish into clean half-pint jars with ½” headspace. Remove the air bubbles and top a ring & lid.
- Process in a waterbath canner for 10 minutes.