Mrs. Wages® Jalapeño Pickle Relish Quick Process® Pickle Mix
Made with jalapeños, onions, and red bell peppers, this fiery pickle mix will add a nice spicy hot flavor to your homemade pickle relish. Serve during family gatherings or when grilling meat outside. Each pouch makes 5 pints. Before beginning any canning project, be sure to familiarize yourself with the process, the equipment you need and the ingredients. A boiling water bath method is used for the quick process recipes. The pickles are ready to eat 24 hours after preparation.
- Net Wt. 4 oz (113.4 g)
- Makes 5 Pints
Ingredients: SALT, DEHYDRATED VEGETABLES (JALAPEÑO PEPPER, ONION, RED BELL PEPPER), CELERY SEED, MUSTARD SEED, SPICE EXTRACT, GUM BLEND (GUAR, XANTHAN), TURMERIC EXTRACT (COLOR), CITRIC ACID, SOYBEAN OIL, GARLIC EXTRACT.
JALAPENO PICKLE RELISHMakes 5 Pints
- 5 lbs of pickling cucumbers (about 18-3 to 4-inches)
- 1 lb fresh jalapenos (about 8-3 to 4-inches)
- 2 Tbsp Mrs. Wages® Pickling & Canning Salt
- 2 ½ cups Mrs. Wages® White Distilled Vinegar (5% acidity)
- 2 cups sugar
- 1 pouch Mrs. Wages® Jalapeños Pickle Relish Mix*
PREPARE & PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
WASH cucumbers and jalapeños; drain. Cut 1/16-inch slice off blossom end and
discard. Cut cucumbers and jalapeños into 1-inch pieces and place in a food
processor. Remove and discard jalapeño seeds for more mild relish Process into
small pieces (⅛-inch or smaller is best) and place into a bowl. Stir in Mrs. Wages®
Pickling & Canning Salt and mix well. Cover and refrigerate for 2 hours. Drain
mixture in a fine strainer to remove excess juice. Do not rinse.
COMBINE Mrs. Wages® White Distilled Vinegar, sugar, water and Mrs. Wages®
Jalapeños Pickle Relish Mix into a large non-reactive saucepan. Do not use
aluminum. Bring mixture just to boil over medium heat, stirring constantly. Add
prepared cucumbers jalapeños and simmer 10 minutes, uncovered, stirring
occasionally. Remove from heat.
LADLE hot relish mixture carefully into hot jars, filling evenly. Leave ½-inch
headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
PROCESS pints 15 minutes**, in a boiling water bath canner. Turn off heat,
carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove
jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.
Test jars for airtight seals according to manufacturer’s directions. If jars do not
completely seal, refrigerate and consume within 1 week.
Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and
crispness. Store properly processed shelf-stable product in a cool place, and use
within 1 year.
*CAUTION: Due to the spicy nature of this product, irritation of eyes, nose and/
or throat may occur during preparation. Care should be taken to avoid inhalation
of steam vapors as this could result in irritation and/or coughing. Thoroughly
wash skin that comes in contact with the spice. Consult a physician if irritation or
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