Pineapple Jalapeno Pickle Relish Recipes

Steps:

• In saucepan over medium heat, sauté the onions, ginger, jalapenos, and cumin for 6 minutes.
• Add the rum and cook until almost all is evaporated.
• Add the pineapple, lime juice, and sugar, bring to simmer and then remove from heat.
• Stir in the cilantro, salt and pepper to taste.
• Note: Caution!
• Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

Steps:

• Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

Steps:

• Combine brown and white sugars, cinnamon stick, cloves, and apple cider vinegar in a medium saucepan.
• Bring to a boil over medium heat and simmer 10 minutes.
• Add both cans of drained pineapple chunks. Bring to a boil again and cook 10 more minutes.
• Put in jars and store in the refrigerator.

Steps:

• Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
• Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
• Bring to a boil and simmer 15 minute.
• Add veg and simmer for 10 min-remove spice bag.
• Pack into clean hot jars and process 10 minutes in a boiling water bath.