Ghost Chile Sweet Pickle Relish

1. 1

   Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.

2. 2

   Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.

3. 3

   Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

4. 4

   Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

5. 5

   Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.

* Per serving · 4 servings · Values may vary.

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