You will need:
6 jalapeno peppers, chopped
1 cup (200 g) granulated sugar
1 1/3 cups (330 ml) apple cider vinegar
4 small yellow onions, chopped
1/4 cup (25 g) of carrots, chopped
1 teaspoon dill seed (or 3 tablespoons of chopped fresh dill with stems)
1 teaspoon mustard seed
In a saucepan, add apple cider vinegar and sugar over low heat. Mix until sugar is dissolved.
Add jalapeno peppers, onion and carrots and bring the mixture to a boil.
Add mustard and dill.
Reduce heat and simmer for 20 minutes.
Remove from heat and allow to cool.
Serve or package!
*makes about five 250ml jars of relish
Wash peppers: soak in 3 parts water and 1 part vinegar for 10 minutes. Rinse. Always wear gloves to cut up jalapeno peppers to prevent skin irritation and burning!
Food and Styling:Tara Ballantyne
Photography: Sturla Bakken