Zesty Pickled Jalapeno Relish Recipe

Zesty Pickled Jalapeno Relish Recipe

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.

Pickled Jalapeno in a Jar

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.

How to Make & Can Zesty Pickled Jalapeño Relish

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them with scrambled eggs over the winter, when the quick-cooking vegetables we normally sauté in with eggs have been replaced by slow-cooking root crops.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.

Chopped Jalapeno and Onions

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
  • gloves
  • cutting board
  • Sharp knife
  • food processor (optional)
  • hot water bath canner
  • pint canning jars


  • jalapeño peppers
  • bell peppers
  • onion
  • garlic
  • vinegar
  • apple cider vinegar
  • water
  • salt
  • cumin
  • 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 Recipe

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Zesty Pickled Jalapeno Relish Recipe

Zesty Pickled Jalapeno Relish Recipe

  • Total Time: 40 minutes
  • Yield: 12 1x


  • 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


  1. Wearing gloves to protect your hands from burns, deseed & core the jalapeño peppers then finely dice them.
  2. Deseed & core the sweet peppers & finely dice them as well.
  3. Dice the onion and mince the garlic.
  4. Place all of the vegetables into a stockpot and add the vinegar, apple cider vinegar, water, salt, cumin, yellow mustard, and celery seed.
  5. Bring it to a boil then reduce the heat to low and simmer the relish for about 15-20 minutes.
  6. Ladle the relish into clean half-pint jars with ½” headspace. Remove the air bubbles and top a ring & lid.
  7. Process in a water bath canner for 10 minutes.
  • Author: Quinn
  • Prep Time: 20
  • Cook Time: 20
  • Cuisine: International

You might also wanna check out hot recipes like Garden-Fresh Chunky Heirloom Tomato Salsa and Easy Canning Recipes for Noobs That You Need to Try.

Jalapeno Plant

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  1. We had a Chinese friend who made a sweet japaleno relish we loved on hamburgers. Is their a recipe for that? It did not have vinegar in it.

  2. What was the first thing you added to the pot after the veggies? Looked like a mason jar of dry ingredient?

    1. That was the sugar. I use evaporated cane juice which is just less processed sugar so it still has a blond color to it.

  3. This looks so delicious. I really want to try making this at home, it seems like it would be a great condiment on a hotdog. What does pickling them do to the heat? Does it concentrate it at all or make it fade? Thank you!

    1. The heat definitely doesn’t fade away but the vinegar flavor adds complexity so it’s not all heat. It’s great on a hot dog!

  4. In your video on you tube it looks like you are adding some sugar after adding the chopped ingredients. If not, what is it? It doesn’t look like any of the listed ingredients.

    1. In the blue bowl? That was the salt (2 Tablespoons of it) plus all the spices. You could add sugar to taste if you wanted to.

      1. What was in the mason jar before you added the spices that were in the blue bowl.

  5. Could you make this a sweet relish? If so how much sugar do you think I would use? Thanks!

    1. Absolutely, you could and it will increase your yield too! I’m not sure how much though. I googled some recipes with equivalent amounts of ingredients and found the amounts of sugar to be anywhere from a few tablespoons all the way up to 5 cups.