Ingredients

Instructions

  1. Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  2. Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  3. Reduce heat and add vegetables, simmering 10 minutes.
  4. Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  5. Process 10 minutes in a boiling-water canner.