Spicy Jalapeno Relish for Canning
This easy jalapeno relish recipe packs a spicy punch of flavor that will have you ditching store-bought condiments forever. Fresh jalapeños, tangy vinegar, and a touch of sweetness come together for a relish that’s both versatile and delicious.
Canning ensures safe storage and lets you enjoy this fiery relish for months to come.
Jalapeño Relish Recipe
Equipment
- 6 half-pint canning jars, lids, and bands
- Large pot for cooking relish
- Jar lifter, canning funnel, and bubble remover tool
Ingredients
- 1 pound fresh jalapeños seeds removed and finely chopped
- 1 red or orange bell pepper finely chopped
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
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Instructions
- Prep. Heat your canning jars. You can do this by washing them in hot, soapy water and then placing them in a simmering water bath canner for 10 minutes. Keep the jars hot until ready to use. Prepare the lids and bands according to the manufacturer’s instructions.
- Combine Relish Ingredients. In a large pot, combine the chopped jalapeños, onion, garlic, apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
- Cook. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- Fill the Jars. Carefully remove the hot jars from the water bath canner using a jar lifter. Place a canning funnel over the mouth of one jar, and ladle the hot relish into the jar, leaving a 1/2-inch headspace. Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently inserting it into the jar and moving it around the edges.
- Clean rims and place lids. Wipe the rim of the jar with a clean, damp cloth or paper towel to ensure it is free of any relish residue. Place the lid on the jar, then screw on the band until it is fingertip tight.
- Process the Jars. Place the filled jars back into the water bath canner, making sure they are covered by at least 1 inch of water. Bring the water to a full, rolling boil. Process the jars in the boiling water for 10 minutes (adjust the time for altitude as needed). After processing, turn off the heat and remove the canner lid. Let the jars sit in the water for 5 minutes to adjust to the temperature change.
- Cool. Use a jar lifter to carefully remove the jars from the canner and place them on a towel or cooling rack, making sure they are not touching each other. Allow the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing down on the center of each lid. If the lid does not pop back, it is sealed properly.
- Store. Label your jars with the content and canning date. Store in a cool, dark place. Wait at least 2 weeks for the flavors to develop before using.
Notes
Nutrition
Okay, let’s be honest – jalapeño relish might not sound like the most exciting thing, but hear me out! This stuff is a total game-changer. It adds a perfect kick to burgers, sandwiches, or even scrambled eggs. The best part? Even my picky eaters love it!
I swear, getting everyone in my family to agree on food is like solving a puzzle. But this relish, with its zesty, slightly sweet flavor, has become a surprising favorite.
Key Ingredients and Tools
Besides the fresh jalapeños, a few key ingredients add unique layers of flavor to this relish:
- Apple cider vinegar: Found in the vinegar aisle, it provides a mellow sweetness and a touch of fruitiness that balances the heat of the peppers.
- Turmeric: Look for this bright yellow spice in the ethnic section of your grocery store. While subtle, it adds a touch of warmth and earthy depth to the relish.
- Mustard seeds: Located in the spice aisle, these tiny seeds add a surprising pop of pungency and complexity. They’ll soften as they cook in the relish.
- Water bath canner: This large pot is key for safely processing the jars and creating a shelf-stable relish.
- Jar lifter: This handy tool allows you to safely remove hot jars from the canning water.
- Canning funnel: This wide-mouthed funnel helps you neatly fill the jars with hot relish, minimizing spills and mess.
- Bubble remover tool: This tool helps eliminate air bubbles trapped in the jars, ensuring a proper seal during canning.
Having these tools on hand ensures a safe and successful canning experience.
Troubleshooting and Help
Absolutely! To tone down the heat, focus on the peppers. Remove all the seeds and the white membranes inside the jalapeños – that’s where most of the spice lives. For even milder flavor, substitute some of the jalapeños with sweet bell peppers.
Sure! While the spices add depth of flavor, you could definitely still make this relish with a stripped-down ingredient list. Start with the essentials – jalapeños, vinegar, and sugar – and work from there. If you find the flavor a bit flat, add a pinch of salt or a squeeze of lemon to brighten it up.
Yes! You can easily turn this into a “refrigerator relish.” Simply skip the water bath canning process and store your cooked relish in an airtight container in the refrigerator. It’ll last for a few weeks and is perfect for immediate enjoyment.
Remember, the vinegar and sugar act as preservatives, so don’t reduce or alter those.
More Recipes for Jalapeño Season
I hope you try some of these.
This jalapeño relish is a great way to add a zesty touch to so many meals! Once you try it, you’ll probably find yourself putting it on everything. Remember, the flavors will be even better after a few weeks in the pantry, so be sure to make enough for later. Let me know how you enjoy your relish and if you discover any new and delicious ways to use it.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
