Sweet and Spicy Pepper Relish/Jam
1 large package of multi colored mini peppers chopped fine
1 large yellow onion chopped fine
4 garlic cloves minced
1 jalapeno pepper, seeded and chopped fine (optional)
2 cups apple cider vinegar
2 cups white vinegar
2-1/2 cups granulated sugar
1 heaping tablespoon pickling salt
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon sweet paprika
1 teaspoon dill seed
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon coriander seeds
8 whole cloves
1/8 teaspoon red pepper flakes
1 package low sugar sure gel pectin
5 of the 1/2 pint canning jars
1 large yellow onion chopped fine
4 garlic cloves minced
1 jalapeno pepper, seeded and chopped fine (optional)
2 cups apple cider vinegar
2 cups white vinegar
2-1/2 cups granulated sugar
1 heaping tablespoon pickling salt
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon sweet paprika
1 teaspoon dill seed
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon coriander seeds
8 whole cloves
1/8 teaspoon red pepper flakes
1 package low sugar sure gel pectin
5 of the 1/2 pint canning jars
In a non-reactive medium sauce pan add vinegars, salt and sugar. Bring to a boil till sugar and salt dissolve. Add peppers, onion, garlic and all the spices to pan and simmer for one hour without a lid. If mixture is thick enough, pour into jars. If too thin, add package of sure gel pectin and boil for one more minute. Pour into the 1/2 pint canning jars and place lids on top. Let sit at room temperature till cool. Refrigerate for up to two weeks. Use on burgers, franks, in egg or potato salad, or on a piece of bread or crackers slathered with cream cheese and topped with the relish. More pepper flakes may be added for additional heat.
Enjoy !
