Canning Ghost Chili Sweet Pickle Relish

Grouchy Granny

Veteran Member
I think you could do this with jalapenos or siracha's if you don't want that much heat. I did it with ghost peppers! Sweet then burn baby burn! Only for my friends who like really hot.

8 large pickling cucumbers diced (I peeled them, but up to you)
1 large yellow onion diced
1 red bell pepper diced
3 ghost pepper chili's diced (wear gloves when you do this!) - if you want more, go for it!
2 TB salt
2 C white sugar
2 C Apple Cider Vinegar
6 half pint jars

1. Combine cucumbers, onion, bell pepper and ghost chili peppers in large pot; add salt and toss to coat. Cover with lid and refrigerate 8 hours or overnight.
2. Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender - about 45 minutes.
3. Sterilize jars. Pack mixture into jars, filling to 1/2 inch of top. Run knife or thin spatula around the inside of the jars after filling to remove air bubbles. Top with lids and screw on rings.
4. Process in boiling water for 10 minutes.
5. Cool, label, date and store in cool dark area.
 
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