Ghost Chile Sweet Pickle Relish

After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers, and sandwiches!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 59 Calories

Ingredients

• 2 cups white sugar
• 1 red bell pepper, diced
• 2 tablespoons salt
• 2 cups apple cider vinegar
• 1 large yellow onion, diced
• 6 half pint canning jars with lids and rings
• 8 large pickling cucumbers, diced
• 3 ghost chile peppers, diced

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Step 2

Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.

Step 3

Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.

Step 4

Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 5

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.