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Here ya go. Not sure, but I think this is an old family recipe. She still isn't home, so I checked her canning notes for the recipe. She isn't computer savvy, so everything she has is pretty much hand written, or typed.
She also makes a killer jalapeņo hot dog relish that is awesome. I'll post it in a different thread.
Ingredients
10 lbs fresh sliced (not seeded) jalapeņo peppers
4 pounds white onions, sliced thin
5 cups white vinegar
4 cups apple cider vinegar
9 cups sugar
4 teaspoons crushed red pepper flakes
1/4 cup mustard seeds
3 teaspoons celery seeds
4 cinnamon sticks
24 allspice berries
1/4 teaspoon ground allspice
24 whole cloves
1/4 teaspoon ground cloves
2 teaspoons turmeric
10 teaspoons Kosher salt
Method
1-Rinse the peppers. Slice off 1/8-inch from the ends and discard. Slice the peppers in 1/4-inch thick slices, place in a large bowl with thinly sliced onions then into fridge until ready to pack.
2-In a large pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Boil till sugar has dissolved.
3-Pack a hot sterilized jar within to an inch from the rim with the peppers and onions. Then pour hot vinegar sugar syrup into jars to a half inch from the rim. Add 1 teaspoon Kosher salt to each jar. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
4-Process jars in a hot water bath for 10 minutes.
Makes about 10 quarts
The first time I had these, I about passed out, they were so good.
My wife actually eats them by the spoonful from a bowl, like she's eating cereal. I've never known a women that can consume heat like she does.
She also makes a killer jalapeņo hot dog relish that is awesome. I'll post it in a different thread.
Ingredients
10 lbs fresh sliced (not seeded) jalapeņo peppers
4 pounds white onions, sliced thin
5 cups white vinegar
4 cups apple cider vinegar
9 cups sugar
4 teaspoons crushed red pepper flakes
1/4 cup mustard seeds
3 teaspoons celery seeds
4 cinnamon sticks
24 allspice berries
1/4 teaspoon ground allspice
24 whole cloves
1/4 teaspoon ground cloves
2 teaspoons turmeric
10 teaspoons Kosher salt
Method
1-Rinse the peppers. Slice off 1/8-inch from the ends and discard. Slice the peppers in 1/4-inch thick slices, place in a large bowl with thinly sliced onions then into fridge until ready to pack.
2-In a large pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Boil till sugar has dissolved.
3-Pack a hot sterilized jar within to an inch from the rim with the peppers and onions. Then pour hot vinegar sugar syrup into jars to a half inch from the rim. Add 1 teaspoon Kosher salt to each jar. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
4-Process jars in a hot water bath for 10 minutes.
Makes about 10 quarts
The first time I had these, I about passed out, they were so good.
My wife actually eats them by the spoonful from a bowl, like she's eating cereal. I've never known a women that can consume heat like she does.
Copied ,pasted and printed.Thanks Gunny
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