w_r_ranch
Garden Addicted
- Joined
- Nov 19, 2014
- Messages
- 367
- Reaction score
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- Location
- South Central Texas (zone 8b)
5 Lbs of jalapeno peppers
4 Cups of white vinegar
2 Cups of sugar
Wash the jalapenos, cut them in half lengthwise & seed them.
I then finely chop the peppers to make them the consistency of relish. You can use a food processor if you want, however you must be careful that you don’t turn them into a pureed mush.
In a large cooking pot, stir the sugar into the vinegar & bring to a boil.
Immediately reduce the heat and stir in your hot peppers.
Bring the relish back to a boil, reduce heat and simmer for 5 minutes until heated through.
Ladle the relish into sterilized pint jars allowing 1/2" of head space.
Process the jars in a water bath canner for 10 minutes & allow to cool overnight.
Enjoy!!!
