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Cooking with Gregg

Jalapeno Relish


1 gal. peppers, chopped

4 lg. onions. chopped

1 lg. bell pepper, chopped

4 cloves garlic, minced

1 cup olive oil

4 cups brine

BRINE:

2 qt. vinegar

8 qt. water

2 cup salt

2 cup suger

1 tsp. pickling spice

1 tsp. turmeric

1/2 tsp. alum

Place mixture in large pan with 4 cups of brine. Bring to a hard boil. Put in sterilized jars. Seal and process in hot water bath for 20 minutes.

 

 

 
 
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