PINEAPPLE-JALAPENO PICKLE RELISH
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH
A delicious spicy relish that goes great on burgers, hot dogs, etc... What you really want to try this out on is fresh sweet watermelon! Just trust me on this one... *smile*
Provided by Christopholofigus
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.3 mg, Sugar 0.5 g
JALAPENO PICKLE RELISH
Make and share this Jalapeno Pickle Relish recipe from Food.com.
Provided by Diana Adcock
Categories Weeknight
Time 1h5m
Yield 7 pints give or take, 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
- Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
- Bring to a boil and simmer 15 minute.
- Add veg and simmer for 10 min-remove spice bag.
- Pack into clean hot jars and process 10 minutes in a boiling water bath.
Nutrition Facts : Calories 182.1, Fat 0.1, Sodium 1135, Carbohydrate 45.4, Fiber 0.9, Sugar 43.7, Protein 0.4
SUGAR FREE PICKLE RELISH
Make and share this Sugar Free Pickle Relish recipe from Food.com.
Provided by riffraff
Categories Vegetable
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Drain liquid from pickles into a non reactive pan.
- Throw in the onion, splenda, celery seed and mustard seed.
- Bring to a simmer for about 20 to 30 minutes.
- While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse.
- Add the 2 tablespoons of cider vinegar to the chopped pickles.
- Put the chopped up pickles back in the jar and pour the brine back over the whole thing.
- Store in the fridge and use like store bought relish.
Nutrition Facts : Calories 8.7, Fat 0.1, Sodium 363.8, Carbohydrate 1.9, Fiber 0.5, Sugar 1.3, Protein 0.3
EASY SWEET & SPICY JALAPENO RELISH
Make and share this Easy Sweet & Spicy Jalapeno Relish recipe from Food.com.
Provided by Chef Roly-Poly
Categories Chutneys
Time 15m
Yield 1 Quart Relish
Number Of Ingredients 2
Steps:
- Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.
JALAPENO RELISH
This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.
Provided by SimplyME
Categories Low Protein
Time 1h15m
Yield 6-7 Pints
Number Of Ingredients 9
Steps:
- Chop jalapenos, tomatoes and onion.
- Mix vegetables together with garlic and oregano. Set aside.
- Mix together vinegar and water. Set aside.
- Fill jars with vegetable mixture to 1/2 inch from top of jars.
- To each jar add 1 tsp each of salt and sugar.
- Then add liquid to jars to 1/2 inch from top.
- Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
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