Ingredients:

6-8 pounds pickling cucumbers (about 18 – 3 to 4-inches)

1 pound fresh jalapeños (about 8 – 3 to 4-inches)

2 tablespoons Mrs. Wages® Pickling & Canning Salt

2 1/2 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

2 cups granulated sugar

1 pouch Mrs. Wages® Jalapeño Pickle Relish Seasoning Mix

Directions:

1. Wash jars in hot soapy water, rinse well. Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2. Wash cucumbers and jalapeños drain. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers and jalapeños into 1-inch pieces and place in a food processor. Remove and discard jalapeno seeds for more mild relish. Process into small pieces (1/8-inch or smaller is best) and place into a bowl. Stir in Mrs. Wages® Pickling & Canning Salt and mix well. Cover and refrigerate for 2 hours. Drain mixture in a fine strainer to remove excess juice. Do not rinse.

3. Combine Mrs. Wages® Pickling & Canning Vinegar, sugar and Mrs. Wages® Jalapeño Pickle Relish Seasoning Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly. Add prepared cucumbers and jalapeños and simmer 10 minutes, uncovered, stirring occasionally. Remove from heat.

4. Ladle hot relish mixture carefully into hot jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.

5. Process pints 15 minutes in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.

Bon Appetit!