*Disclaimer- this was my first time canning, so if I didn’t do something right, ignore it!!*
Sweet Jalapeño Relish
(a not so hot version)
To start, I don’t like hot, nothing hot, extra mild picante is pushing it!! However, I do love the “flavor” of jalapeños, just not the heat! So, I cleaned, and scraped, and cried, and coughed and sneezed through 3lbs of jalapeños to make sure there was very, very little heat left in them, I’m not sure which is worse, eating something hot or eliminating the hot..Before I forget –DO NOT FORGET TO WEAR GLOVES and DO NOT TOUCH YOUR EYES OR NOSE, because it is guaranteed to itch, just push through!! Ok, now back to the heat, if, you like heat then you can leave all the seeds and whiteness in the jalapeños, or only leave a little- it’s your prerogative..
Ingredients
3 pounds of fresh jalapeno peppers diced/sliced/processed- you choose
6 cups of sugar
2 cups of apple cider vinegar
1/2 teaspoon of celery seed
3 teaspoons of pressed garlic
• First off, put your gloves on, remove the stems from the jalapeños, clean and slice, run through a food processor, -wash your hands throughly- then set aside.
•In a of kind large stock pot, combine the sugar, vinegar, celery seed, and garlic, bring the brine mixture to a boil. Reduce the heat and allow the mixture to simmer for 5 minutes. Now this is important- add the diced/sliced/processed jalapeños to the brine, allow the mixture with the jalapeños to simmer for 4 minutes…no more, no less. Remove the jalapeños from the brine with a slotted spoon or something to let the brine drain away, now place the jalapeños into your clean, sterilized canning jars, I use a handy canning funnel, works amazing, and they’re cheap, buy one..
• Ok, so now turn the heat up on the liquid (brine)mixture and bring it to a full, rolling boil. Boil on high for 6 minutes.
• Using a ladle, pour the VERY HOT syrup into the jars over the jalapeños. Leave enough space so the jars will process properly. You need to use something nonmetal to release any trapped air pockets in the jars. I used a wooden skewer and it worked great, then tossed it- easy clean up. You then could add more syrup to the jars if needed.
•Wipe around the rims of the jars if you made a mess, then place the lids and bands on the jars, process the jars in a hot water bath for 10-15 minutes. The water should be about 2 inches above the tops of the jars. When your water is rolling boiling then start your timer, but not until then..once your time is up, remove the jars, place on a towel, upright on the counter, do not disturb for 12-24 hours- then in 2 weeks- ta da you have sweet jalapeño relish!!
My menu for the week that I’m going to attempt to stick with, but with baseball and life sometimes I get a little off schedule!
Wednesday: This is my BIRTHDAY, so guess what – I’m not cooking, we’re going out!!!
The Dinner Page 