Skald the Dawg Relish Recipe #265569
This is HOT! Delicious on hot dogs! I had some leftover peppers and onions from making bread and butter jalapenos and so I improvised this recipe. Amounts are approximate.
½ day | ½ day prep
SERVES 136 , 6 pints
- 1 1/2 quarts sliced jalapeno peppers
- 3 medium onions, sliced
- 6 medium green tomatoes, chopped
- 1 small-to-medium head of cabbage, chopped
- 1/4-1/2 cup chopped sweet red pepper (for color)
- 1/4 cup salt
- 5 1/2 cups sugar
- 4 cups vinegar
- 4 tablespoons whole mixed pickling spices
- Grind jalapenos, onions, green tomatoes, cabbage and red peppers in food processor.
- Place in bowl, sprinkle with salt and cover with cold water.
- Let sit 12 hours.
- Drain well. Push down on veggies to get excess water out.
- In large pot, mix sugar, vinegar and spices (in cheesecloth or spice ball). Bring to boil and simmer 15 minutes.
- Add veggies. Simmer for 10 minutes. Take pickling spices out.
- Pack in hot jars and hot-water bath for 10 minutes.
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5 stars