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- #89148
Chopped jalapenos and cucumbers are packed in jars with sugar and vinegar to get that tangy flavor just right. Great condiment for hot dogs and sandwiches.
serves/makes:
ready in:
2-5 hrs
14 reviews
6 comments
ingredients
1 1/2 quart finely chopped jalapeno peppers
1 quart finely chopped pickling cucumbers
2 large onion, finely chopped
0.33 cup salt
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spices
directions
Combine the jalapenos, cucumbers, onion, and salt in a non-reactive container (glass or ceramic). Add enough water to cover the vegetables. Let stand for 2 hours then drain the liquid off, pressing the vegetables to remove any excess liquid.
Combine the sugar and vinegar in a large, non-reactive saucepan. Place the pickling spices in a double layer of cheesecloth tied closed with kitchen twine. Add to the saucepan. Bring the mixture to a boil over medium-high heat. Let simmer for 15 minutes.
Add the drained vegetables to the mixture and simmer for 10 minutes. Remove the cheesecloth bag. Divide the mixture between heated canning jars. Process in a boiling water bath for 10 minutes as directed by the jar manufacturer.
recipe tips
Use gloves when handling jalapenos to avoid irritation to your skin or eyes.
Make sure all canning jars and lids are sterilized before using.
Keep the ratio of vinegar to vegetables to for canning safety purposes.
Taste the vinegar mixture before adding vegetables to adjust for sweetness or acidity.
Cut the vegetables uniformly for even cooking and texture.
Remove air bubbles from the jars before sealing for proper preservation.
Adjust the headspace according to the jar manufacturer's instructions.
Label your jars with the date of canning.
Check the seals on the jars after processing; they should not flex when the center is pressed.
Store the canned relish in a cool, dark place away from direct sunlight.
common recipe questions
Can I reduce the amount of sugar in this recipe?
Yes, you can reduce the sugar, but it will affect the sweetness and overall flavor balance of the relish. It is meant to be on the sweeter side.
Is there a substitute for cider vinegar?
You can use white vinegar, but it will give a slightly different flavor.
How important is it to use pickling cucumbers?
Pickling cucumbers are called for because of their texture and size, but you can use regular cucumbers if necessary. Pickling cucumbers have fewer seeds so you may want to remove the seeds if using regular cucumbers.
Can I make this relish less spicy?
Reduce the number of jalapenos and replace with more cucumbers for a milder relish.
Is the water bath canning process necessary?
The water bath canning process is important for preserving the relish and extending its shelf life.
How long does the relish need to sit before it's ready to eat?
It's best to let the relish sit for at least a week after canning to allow the flavors to meld.
Can I add other spices to the pickling mixture?
Yes, you can add spices like mustard seeds, garlic, or dill for different variations.
How long will this relish last?
Properly canned and unopened, it can last up to a year in a cool, dark place. Once opened, refrigerate and use within a month.
Can I use this relish immediately after cooking?
Yes, but the flavor improves with time.
What are some uses for this relish?
It's great on hot dogs, sandwiches, burgers, or as an ingredient in potato or tuna salads.
nutrition data
70 calories, 0 grams fat, 18 grams carbohydrates, 0 grams protein per 1/4 cup. This recipe is low in fat.
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reviews & comments
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kitkat22 REVIEW:
August 11, 2021I am a very experienced canner. This recipe didnât even make half of what it stated and was watery even after extra cooking time. And yes I squeezed as much liquid out of the veg as possible. Hoping the taste will make up for it but wouldnât use it again.
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CDKitchen Staff Reply:
If it didn't even make HALF of the stated amount then I think you may have mis-measured something.
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jjones72 August 8, 2021
So excited to try this! Is it ok to let the veggie and salt mixture sit over night?
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CDKitchen Staff Reply:
The vegetables may absorb more salt than you want by letting it sit overnight.
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nanhoo17 July 12, 2021
I love jalapeño relish. I have a question about this recipe. When you say 1 qt., is it a dry quart, or are you doing 1 qt of chopped cucumbers? I find weight measurements easier and more accurate than volume. Please clarify. Thank you!!
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CDKitchen Staff Reply:
I'm not sure what you mean by "dry quart". A quart is a measurement of volume. Because you need to fill the jars properly, you need volume measurements, not weights, for this recipe.
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Guest Foodie REVIEW:
June 8, 2020I've made this recipe numerous times over the last 10 years. My family thinks it's perfect and volunteers to help make more anytime we run low. It's now a family stable.
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Edna REVIEW:
January 1, 2020Reduced the recipe to produce 32 ounces. Its fabulous! Thanks for sharing.
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Lolli911 REVIEW:
August 19, 2018This recipe is perfect every time if you drain your veggies good. I'm not a big fan of cucumber, so I substitute zucchini, squash or half & half of each.
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Guest Foodie REVIEW:
July 30, 2018We love this recipe. I've made it for three years now. It is wonderful in my chicken and ham salad.
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friendshipknot July 30, 2018
My cousin had trouble finding jalapeño relish on store shelves, and he loves it, so I went looking for a recipe. That wasn't easy to find, either, and this one looks like a real winner. He should love it as his 80th birthday present!
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Grandma cooking REVIEW:
September 30, 2017I love this recipe. Quick and easy and all so good.
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Guest Foodie REVIEW:
September 8, 2017leave the way it is !
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Nana11 REVIEW:
June 26, 2017I followed the recipe exactly, although I had to cook it down a little extra to desired consistantcy. (It was a little watery - but I probably didn't drain the water off the veggies enough.) This turned out delicious & I'm making more this week! Love it!
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swilliams79 REVIEW:
September 24, 2016A great recipe! I love it with red beans and cornbread and on hot dogs.
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Lucy REVIEW:
August 31, 2016WOW!!! My new addictionThanks for sharing
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Guest Foodie REVIEW:
August 15, 2016I used a quart jalapenos, and 2 quarts cucumbers and 2 hot red peppers, I used one purple onion and one sweet white. I added a 1/2 t turmeric, and 1/2 t dry mustard powder. It is pretty and delicious. This will be my new go to recipe. Thank you very much.
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Mike on a Bike August 14, 2016
First time I de-seeded this many jalapenos. Between the deseeding and chopping, my hands can feel the heat... 2 hours later. Next time, I'll wear rubber gloves.
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BrdBakers daughter REVIEW:
July 31, 2016This sounded so good, with great reviews, that I gave it a try today. I tried to follow the recipe to the letter (as I am apt to put my own spin on most recipes) but found that I had a considerable more amount of liquid to vegetable ratio. I am anxious to taste it as I don't expect to be disappointed. The next batch, I may double the vegetable amount as this just produced four pints. Thank you for sharing!
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Guest Foodie July 23, 2016
Do you remove the seeds?
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CDKitchen Staff Reply:
If you like more heat you can leave some or all of the seeds in but usual preparation of jalapenos includes removing them
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Sarautin REVIEW:
August 16, 2012This recipe is AWESOME!!!! I make jalapeno pepper jelly and was looking for another jalapeno recipe because I really enjoy jarring. This has great flavor and being from the south it has the perfect amount of heat. I'm addicted to it, I eat it on everything! I've made chicken salad with it, and also tartar sauce. I wouldn't change anything about this recipe. It's fantastic!
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CanningAmateur REVIEW:
August 4, 2009This is a really good relish. Sweet and hot at the same time. I will be able to adjust the heat by switching whatever kinds of hot peppers I have on hand. I am going to experiment with adding more cucumbers to add more bulk to the liquid.
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