Spicy Pickle Relish
Not to spicy and not too sweet, this pickle relish is AMAZING! A little kick of heat from jalapeños and crushed red pepper will add just the right kick to hamburgers, hot dogs, brats, deviled eggs, or tuna salad.
Ingredients
- 3 pounds cucumbers
- 2 cups diced yellow onion
- 1/4 cup canning and pickling salt
- 1 red bell pepper, diced
- 3-5 jalapeno peppers, diced
- 6-8 garlic cloves
- 3 cups white vinegar
- 1/2 cup sugar
- 3 teaspoons dill seed
- 3 teaspoons mustard seed
- 2 teaspoons celery seed
- 1/2 teaspoon tumeric
- 1/2 teaspoon crushed red pepper optional
Instructions
- Sterilze four pint-size canning jars; set aside. See note.
- Cut off the cucumber ends and discard. Shred cucumbers and place in a large glass (non-reactive) bowl.
- Place the onions in a food processor and pulse to finely chop. Add onions to cucumbers and sprinkle with the salt. Allow to rest for 1 hour.
- Drain the cucumber mixture well; rinse with cold water and drain well again.
- Place red pepper, jalapeños, and garlic in a food processor; pulse until finely chopped. Set aside.
- In a large pan, bring vinegar and remaining ingredients to a slow boil; simmer until sugar is dissolved.
- Add cucumber/onion and red pepper/jalapeno/garlic mixtures. Return to a simmer, stirring frequently. Simmer for 10 minutes.
- During this time, bring a small pan of water to a simmer.
- When ready to fill the jars, place canning lids in the simmering water.
- Fill each jar with cucumber mixture, leaving 1/2" of head space. Wipe the rim of the jar to clear any relish that may interfere with proper sealing. Place one sterilized lid on top and twist a canning ring on top. Ring should be secure but not overly tightened.
- Repeat with other jars.
- Process the jars for 10 minutes in a hot water bath.
- Remove and cool completely. Ensure lids sealed before storing.
Notes
HEAT: Remove seeds and membranes from jalapeños to reduce the overall spiciness of this relish.
JARS: I prefer to use jelly (8 ounce) jars which means this recipe will fill approximately 8 jars. It is a good idea to sterilize an extra jar or two just in case!