While we all love my Jalapeno Pickle Relish, I recently had the idea to make Cowboy Candy Relish using the same brine as Cowboy Candy ... and ... oh ... my ... goodness! It's soo good y'all and extremely versatile.
- 3 lbs jalapenos
- 1 medium white onion
- White vinegar
- Sugar
- Celery seed
- Turmeric
- granulated garlic
- food processor or sharp knife and cutting board
- Measuring cup
- Mesh strainer
- Water bath or steam canner
- Half-pint canning jars
How to use it?
- Top it on burgers, brats or hot dogs
- Mix it into Jalapeno Popper Dip or Crack Ranch Dip
- Mix it into pimento cheese for a punch of heat
- Add it to egg salad, potato salad or chicken salad
- Mix it with mayo for a twist on tartar sauce
- Add it to Queso
- Sprinkle some over Nachos
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| Jalapeno Popper Dip (cream cheese, sour cream, cheddar cheese, Cowboy Candy relish, panko crumbs, shredded parmesan and melted butter) |
RECIPE
Ingredients
3 lbs jalapenos, fresh and firm
3 lbs jalapenos, fresh and firm
1 small to medium onion, minced
2 cups distilled white vinegar
6 cups granulated sugar
1⁄2 tsp turmeric
1⁄2 tsp celery seed
2 tsp granulated garlic
1 tsp ground cayenne pepper
2 cups distilled white vinegar
6 cups granulated sugar
1⁄2 tsp turmeric
1⁄2 tsp celery seed
2 tsp granulated garlic
1 tsp ground cayenne pepper
Method
Wearing gloves if desired, slice the stems from the jalapenos and discard. Slice in half and seed if desired, or leave the seeds in. Dice or mince the peppers and onion in a food processor using the chopping blade.
In a large pot, bring vinegar, white sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the minced peppers, and onion; simmer for 4 minutes.
Strain relish through a mesh strainer over a bowl reserving the brine. Scoop the relish into canning jars leaving 1/2 inch head-space.
Add the syrup back to the pot and bring to a full rolling boil. Boil hard for 6 minutes.
Using a ladle, add the boiling syrup to the jars over the minced peppers, distributing it evenly between all the jars, leaving a 1/2-inch head-space. Use a small knife, or a plastic canning tool designed to remove air bubbles, and run it around the insides of the jars, moving it up and down to remove any air bubbles. Adjust the level of the syrup if necessary.
Wipe the rims of the jars with a clean, damp paper towel and top jars with lids and bands.
Process jars in a boiling water bath or steam canner 10 minutes for half-pints adjusting for your altitude.
Transfer the jars to a dish cloth-covered space on your counter-top and let jars sit undisturbed for 24 hours.
Cooks note - yield depends on size of peppers used and how fine the peppers and onion are diced or minced; approx. 4-6 half-pints.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.