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Pickles & Relishes
Pineapple Jalapeno Relish
Pickles & Relishes
Pineapple Jalapeno Relish
For a tropical taste this summer try Ball®’s Pineapple Jalapeño Relish. With sweet ripe pineapple, tangy apple cider vinegar, and the heat of jalapeño, this relish is packed with flavor. Pair this sweet and spicy recipe with grilled fish or turkey burgers this summer!
Makes:
4 Pint Jars (16oz)
Prep:
45 Minutes
Processing Time:
15 Minutes
INGREDIENTS
8 cups diced pineapple (2 fresh pineapples or from frozen)
1 medium red onion, diced (about 1 ½ cups)
4-6 Jalapeño peppers, seeded and chopped
1 cup apple cider vinegar (at least 5% acidity)
½ cup water
½ cup sugar
2 tsp salt
2 tsp ground coriander seed
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Pulse pineapple, red onion and jalapeno in the bowl of a food processor a few times just to fine chop, being careful not to puree.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, TIME TO COOK!
Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
NEXT, LET'S CAN IT!
Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Wear gloves when working with hot peppers.
Pairs well with: Grilled Pork Chops