Pickled Jalapeño's

This picture is of the peppers BEFORE I added the brine. I just wanted to see if they would fit in the jar.

Plus i added different peppers and some radishes.  

Pickled Jalapeño's

25-30 jalapeño peppers, or a mix of peppers

2 1/2 cups water

2 cups white vinegar

2 heaping Tbls minced garlic 

1/2 cup sugar

1/4 cup kosher salt

Slice peppers into rounds

Put water, vinegar, garlic, sugar and salt into a heavy saucepan over medium heat.  Stir until sugar/salt is dissolve.  Bring to a boil.

Take off of heat and add in the peppers.  Allow to sit for 10-15 minutes. 

Place peppers into 3 pint sized jars.  Pour in enough pickling liquid to cover peppers.  Allow to come to room temperature, then screw on lid and store in the refrigerator. 

PRINTABLE RECIPE

Hot Pepper Relish

Hot Pepper Relish

24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)

3 medium onions

3 cups vinegar

2 cups water

2 Tbls sea salt

2 tsp cumin

2 Tbls sugar

Wash and cut off the stems of the jalapeno's.  Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.

You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me. 

Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot. 

Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes. 

Canning:  If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.

If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.

PRINTABLE RECIPE