Description
This jalapeño relish is a zesty, spicy, and slightly sweet condiment that elevates everything from burgers to tacos. With tangy vinegar, chopped jalapeños, and a hint of garlic, it’s the perfect salsa-pickle hybrid. Quick to make and fridge-ready—no canning required—this bold relish is a must-have for spicy food lovers and garden pepper fans alike.
Ingredients
20–25 jalapeños, finely chopped (adjust seeds for heat)
1 garlic clove, minced
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tablespoon celery flakes
1/2 tablespoon kosher salt
Optional: 1 red bell pepper, finely chopped (for color and sweetness)
Instructions
Finely chop jalapeños and mix with garlic (and red bell pepper if using).
Spoon mixture into clean 4 oz jars, leaving some space at the top.
In a saucepan, bring vinegar, water, sugar, celery flakes, and salt to a boil.
Remove from heat and let stand for 2 minutes.
Pour hot liquid into jars to fully cover jalapeño mix.
Let jars cool for 10 minutes, then seal with lids.
Allow to cool to room temperature before refrigerating.
Chill for at least 24 hours before using—best after 2–3 days.
Notes
Use gloves when chopping jalapeños.
Heat level depends on seeds—adjust to your preference.
Clean jars thoroughly before use.
Relish lasts 2–3 weeks in the fridge; do not freeze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment, Pickles
- Method: Quick Pickling (No-Cook Storage)
- Cuisine: American