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Onion Pepper Relish

By: Emily Tisdale

"These pickled onions with slivers of jalapenos are delicious on hot dogs, sausages, and hamburgers. They also make great gifts for friends and family who like things hot and spicy!"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 pints

Ingredients

10 large yellow onions, cut into wedges
15 fresh jalapeno peppers
3 cups white vinegar
2 tablespoons cracked black pepper
2 tablespoons pickling salt

Directions

Shred the onions and jalapeno peppers in a food processor, using the shredding blade.
Combine the onion, jalapeno pepper, vinegar, black pepper, and salt in a large pot and place over medium heat. Stirring frequently, bring to a full boil; cook for 10 minutes.
Pack the mixture firmly into sterilized pint canning jars to within 3/4 inch of the top. Pour the cooking liquid over the onions to within 1/2 inch of the top and using a spatula, stir gently to remove all air bubbles. Wipe the rims with a clean damp cloth and adjust lids and rings firmly. Process in a boiling water bath for five minutes.