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candied jalapeno relish

Candied Jalapeno Relish

  • Author: Jess Pryles


6 whole jalapenos (about 8oz)

1 cup white sugar

1/3 cup cider vinegar

8 oz sweet gherkins

4 oz dill pickles


  1. Bring the sugar and vinegar to boil in a small saucepan.
  2. 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.
  3. 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.
  4. 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!