I had some extra jalapenos after making escabeche, and I knew I wouldn't be able to use them all while fresh, so I googled "jalapeno canning" and found some interesting ideas. I found this wonderful recipe on the National Center for Home Food Preservation web site:
Pickled Pepper-Onion Relish. I more or less followed it, except I changed the peppers based off of what I had at home. I still used 6 cups of finely-choped peppers, but I had 1 yellow bell pepper and a bunch of jalapenos, which miraculously chopped up to be exactly 6 cups.
Otherwise, I stuck to the recipe exactly. It looked beautiful while cooking (I'm glad I used yellow pepper instead of red), and as you can see, the five 12-oz. jars I created are also beautiful. Just know I made this 3 days ago and my apartment still smells like onions and jalapenos - not very sexy. I can't wait to try it on hot dogs, and it will also be great to use as a salsa, I think! xo, AB
MMMMMMMM......
ReplyDeleteI really want a hot dog right now.
ReplyDeleteHow did this turn out... I have several jalapenos I just picked and was thinking about a relish for them.
ReplyDeleteI have plenty of whole jalapenos with carrots and onions and plenty of sliced jalapenos, but was really looking for something more like a relish.