Hot Jalapeno Pepper Relish
found this in my local paper many years ago and make it every year. Good on Brats or use leftover roast beef shredded, add mayo to moisten. Use this mixture on crackers or good for sandwiches!
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INGREDIENTS
Nutrition- 1 1⁄2lbs jalapeno peppers (approx 4 cups chopped)
- 1medium onion
- 3cups shredded cabbage
- 1 1⁄2cups apple cider vinegar
- 3⁄4cup sugar
- 1⁄2cup water
- 1tablespoon pickling salt
- 1tablespoon snipped fresh cilantro
- 1teaspoon celery seed
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DIRECTIONS
- Wash and remove stems and chop peppers.
- In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
- Bring to a boil over medium heat stirring occasionally.
- Boil for 8-10 minutes stirring frequently to avoid sticking.
- Immediately fill jars with mixture, leaving 1/2 inch head space.
- Carefully run a plastic knife down inside of jar to remove bubbles.
- Wipe jars and threads clean.
- Adjust two piece caps.
- Process pints or half pints in boiling water canner for 15 minutes.
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