Description
A quick and easy homemade jalapeño relish that’s tangy, slightly sweet, and packs just the right amount of heat. Perfect for boosting the flavor of burgers, tacos, eggs, sandwiches, and more.
Ingredients
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20–25 jalapeños, finely chopped (300–375 g)
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1 clove garlic, minced (≈ 3 g)
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1 cup (240 ml) white vinegar
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1 cup (240 ml) water
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½ cup (100 g) granulated sugar
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1 Tbsp (4 g) celery flakes
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½ Tbsp (8 g) kosher salt
Instructions
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Adjust heat. Decide whether to remove or retain seeds based on your spice preference—taste a slice first.
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Prep peppers. Finely chop jalapeños and mix with the minced garlic (add a chopped red bell pepper if desired).
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Pack jars. Loosely fill 4 oz (120 ml) mason jars with the pepper mixture, leaving headspace.
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Make brine. In a saucepan, combine vinegar, water, sugar, celery flakes, and salt. Bring to a boil, then remove from heat and let rest 2 minutes.
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Fill jars. Using a funnel, pour the hot brine over the pepper mixture until just covered.
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Cool & seal. Let jars sit 10 minutes, then seal and refrigerate.
Notes
Wear gloves when handling jalapeños to avoid irritation.
Use a funnel to minimize spills when filling jars.
Flavors deepen after 24 hours in the fridge.
Keeps up to 3 weeks refrigerated; always use a clean spoon.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: Refrigerator pickling
- Cuisine: American