Sugar and Spicy Pickle Relish
PREP TIME: 2 hours
Yield: 4 pints

There are many sweet pickle relish recipes available in cookbooks today, but this one is further enhanced with the spice of jalapeno peppers. You may also wish to add a dash of crushed, dried red peppers in the place of the jalapenos. I particularly like this recipe as an ingredient in my remoulade sauce.


  • 1/2 pound red bell pepper
  • 1/2 teaspoon mustard seed
  • 1/2 pound green bell pepper
  • 3/4 teaspoon ground turmeric
  • 4 jalapeno peppers
  • 1 tablespoon whole cloves
  • 1/2 pound diced onions
  • 1 tablespoon broken cinnamon sticks
  • 2 pounds cucumbers, coarsely chopped
  • 1 1/2 teaspoons whole all-spice
  • 3 tablespoons kosher salt
  • 3/4 teaspoon cracked nutmeg
  • 3 cups apple cider vinegar
  • 1 tablespoon Louisiana Hot Sauce
  • 1/4 cup sugar

Using rubber gloves, peel and seed the bell peppers and jalapenos. Coarsely chop and place in the bowl of a food processor along with the onions and cucumbers. Using the pulse button, chop until the vegetables reach a coarse texture, but not pureed. Transfer the vegetables to a 4-quart mixing bowl. Blend in the salt and weight down the ingredients with a plate to keep the vegetables from floating as the brine forms. Allow to stand 12 hours or overnight in the refrigerator. Drain the ingredients well, and then rinse once or twice and drain well again. Place the mixture in a one-gallon sauce pot along with vinegar, sugar, mustard seed and turmeric. Place the cloves, cinnamon, all-spice and nutmeg into a cheese cloth bag and tie with butcher’s twine. Add the spice bag and Louisiana Hot Sauce to the vegetable mixture. Bring to a rolling boil. Reduce to simmer uncovered and cook 1 hour stirring occasionally. When done, remove the spice bag and ladle the relish, boiling hot, into hot sterilized jars. Seal, cool, label and store at least one month prior to serving.

Note: This recipe was originally featured in Jeanne Lesem’s book Preserving Today.

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