Zesty Pickled Jalapeno Relish

• Vegan
• Gluten free

• Produce

  • 1 lb Bell peppers
  • 6 cloves Garlic
  • 3 lbs Jalapeno peppers
  • 3/4 lb Onion

• Condiments

  • 1 tsp Mustard, yellow

• Baking & Spices

  • 1/2 tsp Celery seed
  • 2 tbsp Salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 2 cups Vinegar

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 1 cup Water

Found on reformationacres.com

Description

Ingredients

• 3 pounds jalapeno peppers
• 1 pound bell peppers
• ¾ pound onion
• 6 cloves garlic
• 2 cups vinegar
• 1 cup apple cider vinegar
• 1 cup water
• 2 Tablespoons salt
• 2 teaspoons cumin
• 1 teaspoon yellow mustard
• ½ teaspoon celery seed

Directions

• Wearing gloves to protect your hands from burns, deseed & core the jalapeño peppers then finely dice them.
• Deseed & core the sweet peppers & finelydice them as well.
• Dice the onion and mince the garlic.
• Place all of the vegetables into a stockpot and add the vinegar, apple cider vinegar, water, salt, cumin, yellow mustard, and celery seed.
• Bring it to a boil then reduce the heat to low and simmer the relish for about 15-20 minutes.
• Ladle the relish into clean half-pint jars with ½” headspace. Remove the air bubbles and top a ring & lid.
• Process in a waterbath canner for 10 minutes.