Monday, June 12, 2017

Relishing Life... Carrot Jalapeno "Risky" Relish

Carrot Jalapeno "Risky" Relish
Found on Canning Recipes Only

This is good in potato salad, deviled eggs, or even just spread on a sandwich.

Found on thislittlepintofmine.blogspot 

Makes about 9 half pints


3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced


4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper

Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.

Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.

In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.

Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.

Seal and process for 10 minutes or according to altitude in a boiling water bath canner.

1 comment:

  1. This sounds yummy! I like the idea of the carrot for a different flavor and texture over the plain jalapeño jelly I have made. It's pretty too!


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