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nunu's "jezabel" relish

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Serve "Jezabel" Pepper Relish over Cream Cheese, with crackers for an "Awesome Surprise". PEPPER NOTE: This recipe was put together in September, (during the pepper-growing season, when they are getting plenty of water and not being too hot). A past experience, I found making it in October - November - December, etc. .... advise using "one-half" the amount of Jalapeno Peppers. With that past experience the peppers were so "HOT", they almost took my head off! Thus I lean towards making this relish in the Summer time, during the growing season and adjust that 'Pepper Heat' to my taste.

yield serving(s)
method Stove Top

Ingredients For nunu's "jezabel" relish

  • 4 c
    'finely' chopped jalapeno peppers (i used green, reddish- green, yellow and red hot peppers) -- about 2-1/2 pounds fresh jalapeno and other hot peppers) -- see directions.
  • 2 c
    2 cups 'finely' chopped sweet peppers (i used yellow, red and orange bell peppers) -- about 1-1/4 pounds fresh bell and/or other sweet peppers) -- see directions.
  • 4 c
    'finely' chopped cucumbers -- about 4 pounds fresh cucumbers -- see directions.
  • 2 c
    'finely' chopped onions -- 1 xxl size/weighed 1 pound (the size of a soft ball.) -- see directions
  • 1/2 c
  • 5 1/2 c
  • 3 c
    cider vinegar
  • 1/4 c
    pickling spices -- tied in a cheesecloth bag
  • 1 tsp
    tabasco sauce or to taste -- after doing a "taste-test"

How To Make nunu's "jezabel" relish

  • 1
    PEPPERS: Cut stem end off the peppers, slit open long wise - devein and discard all the seeds and cut-up into small pieces. (See PEPPER NOTE:)
  • 2
    CUCUMBERS: Peel the cucumbers, slice long-ways in half --- them halve those long-way halves, cut away all the seeds (large cucumbers have tough/hard seeds in the center) and cut-up into chunks. I have grown especially fond of the Armenian Cucumbers (they're very pale green with ridges running lengthwise) ….. I am going to try using these cucumbers in making this relish and would not peel them.
  • 3
    ONIONS: Peel outer layer paper/skin off the onion and dice onion into 1/2 inch size pieces.
  • 4
    Using a Food Processor ..... finely chop the prepared Peppers, Cucumbers and Onions (in small enough batches, so they do not go to mush) ..... and place the finely chopped vegetables into a large bowl and all of the salt. Toss all together and let the vegetables stand for 2 hours.
  • 5
    Drain the vegetables thoroughly pressing on the vegetables to remove excess liquid. NOTE: I draped a light-weight dish towel over a colander .... transferred the salted veggies into it and let them drain .... then scooped-up and twisted the dish towel, around the ball of veggies, to squeeze-out the excess liquid.
  • 6
    Combine the sugar, vinegar and spice bag in a large non-reactive pot (do not use an aluminum pot) ...... bring to a boil and then simmer for 15 minutes.
  • 7
    Add the veggies and simmer for 10 minutes.
  • 8
    At this point do your "Taste-Test": If you feel the peppers used are a little mild to your liking ..... try stirring in "1/2 teaspoon" of Tabasco sauce and do another "Taste-Test" ..... if need be, go ahead and add the remaining "1/2 teaspoon" of Tabasco sauce. Remember this is YOUR "Taste-Test", to your liking.
  • 9
    Remove the spice bag ...... pack into hot sterilized jars, leaving 1/2 inch space at top of jar and seal with hot lids and rings.