6 whole jalapenos (about 8oz)
1 cup white sugar
1/3 cup cider vinegar
8 oz sweet gherkins
4 oz dill pickles
- Bring the sugar and vinegar to boil in a small saucepan.
- Chop the jalapenos into 1/4 inch rounds, discarding the stems. Once the sugar mixture is boiling, add in the peppers. Reduce the heat slightly to a high simmer, and cook for 10 minutes until the peppers change color.
- Use a slotted spoon to remove them from the syrup, then place them into a food processor along with the gherkins and pickles. Pulse until everything is combined into a coarse paste.
- Store the candied jalapeño relish in a jar in the fridge for up to two weeks. Although it can be eaten right away, it tastes best after a day or two!