Dill Pickle Relish Canning Recipe
A tangy homemade relish that beats anything from the store — perfect for burgers, potato salad, and deviled eggs.
Pickled Jalapeños
Tangy, spicy, and ready to top anything — nachos, tacos, sandwiches, or pizza.
Instructions
- Pack sliced jalapeños, garlic, and onion into hot sterilized jars.
- Bring vinegar, water, salt, and sugar to a boil; pour over peppers, leaving 1/2 inch headspace.
- Remove bubbles and wipe rims.
- Water-bath process 10 minutes for pints. Cool and store.
Chef's Notes
Wear gloves when slicing hot peppers, and for a milder jar, scrape out the seeds. Refrigerator version keeps 2 months without canning.