6 jalapeno peppers, coarsely chopped and seeds removed.( I leave some seeds and add a few habanero peppers)
1 1/2 cups granulated sugar
1 1/3 apple cider vinegar
4 small yellow onions, chopped
1/4 cup carrot, chopped finely ( use organic carrots)
1 teaspoon dill seed
1 teaspoon mustard seed
Directions:
In a large saucepan add the apple cider vinegar and sugar over low heat. Mix until sugar is dissolved.
Add jalapenos, onion and carrots
Bring mixture to a boil.
Add mustard and dill
Reduce heat and simmer about 20 minutes
Ladle into jars and water bath 10 minutes
Remove from heat and allow to cool.
Please read note below and click on the link if you have not canned.
Note: If you have never canned before Canning for beginners has lots of good information
this sounds like my kind of relish.....I am not one to make things too much, but love reading the recipes..Your pepper plants are growing well.
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