There’s lots of small batch pepper relish recipes out in the world. They all say different things; cook for 15 minutes, cook for 30 seconds, use 1/2 cup vinegar, use 3.
This is a mish-mash of a lot of different recipes though the base brine is derived from the Complete Book of Small-Batch Preserving. The original is written for 8 cups of produce, but I had six. Remember, it’s okay to pull back on your produce-you’ll just have extra brine. Just never pull back on your acids. I left in the extra acid to account for cooking time.
I like these types of rough relishes for using up vegetables I had in the fridge. I found carrots, red chilis, habaneros, onions, and a handful of bell peppers. Use whatever vegetables you have in the fridge-this would work with no peppers at all. This actually ends up somewhere between pepper relish and chow-chow.
I have to admit, I prepped this batch more like hot pack peppers than a true relish. I didn’t soak my vegetables because I was impatient so I just went the diced pickle route.
Sweet Hot Pepper Relish
Modified from the Complete Book of Small-Batch Preserving
6-8 cups (no more than 8 eight cups) chopped vegetables, including at least a couple of hot peppers
2 cups apple cider vinegar
1/2 cup sugar
2 tbl pickling salt
1 tbl pickling spice
If you have the time and the patience, let the vegetables rest in a brine bath (see this post about soaking vegetables for relish). Otherwise, you can just pack your vegetables in a hot pack like pickles. The texture won’t be quite the same, but it’ll work.
Bring everything but the vegetables to a boil. Add vegetables, and boil between 30 seconds-10 minutes. I know that’s a really wide range, but boil to your preferred texture. Or however long it takes you to wander back to your stove. Innocent face.
Pack into prepped jars to within 1/2 inch. Use a slotted spoon, and make sure to bubble your jars.
Process for 10 minutes.
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