This pickled jalapeño relish recipe is packed full of wonderful jalapeños. We use it anywhere we use regular cucumber relish. And because they’re pickled, the jalapeños are zesty without being too hot (although you can increase the heat if you want to).
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 a 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. Besides, cucumbers are so perfect. My favorite recipe is the fresh cucumber radish salad.
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. 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them with scrambled eggs over the winter, when the quick-cooking vegetables we normally sauté in with eggs have been replaced by slow-cooking root crops.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. Also, learn how to preserve jalapenos for future use.
How to make pickled jalapeño relish
This recipe has instructions for canning the pickled jalapeño relish. It can be enjoyed fresh, but by cooking it, the flavours meld and the jalapeños pickle more.
What you need
For this recipe, you are going to need a few tools. Some of these are optional and just make the process easier.
- Stock pot
- cutting board
- Sharp knife
- food processor (optional)
- hot water bath canner
- pint canning jars
- jalapeño peppers
- bell peppers
- apple cider vinegar
- yellow mustard
- celery seed
To start, I recommend wearing gloves. Your fingers will thank you. Gloves will protect your hands from the burning juices of the jalapeños.
Core and deseed the jalapeños. I would recommend making this recipe as is the first time around. Then, if you want more heat, you can leaves the seeds in.
Finely dice the cored jalapeños, onion, and mince the garlic. This is where the optional food processor comes in handy. I throw everything in and pulse it until everything is diced to the size I want. Quick and easy.
Put the diced veggies in the stock pot with the rest of the ingredients. Bring to a boil and then reduce the heat to simmer the relish for 15 to 20 minutes. Stir occasionally.
How to can pickled jalapeño relish
Using clean, sterilized jars, fill with the hot relish until it is 1/2” from the top of the jar (1/2” headspace). Remove any bubbles and top up a bit again, if needed.
Add the lid and top ring and tighten to finger tight. Put the jars in the hot water bath canner and boil for 10 minutes. Bring the hot water bath, with the jars in it, to a rolling boil before you start the timer for 10 minutes.
Set the jars aside to cool and rest for a day. Then wash the jars and place in a cool dark spot.
Enjoy through the year!
Zesty Quick Pickled Jalapeno Relish RecipePrint
- 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 & finely dice 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 water bath canner for 10 minutes.
- Prep Time: 20
- Cook Time: 20
- Cuisine: International