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“This is HOT! Delicious on hot dogs! I had some leftover peppers and onions from making bread and butter jalapenos and so I improvised this recipe. Amounts are approximate.”
READY IN:
13hrs 35mins
SERVES:
136
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

  • 1 12 quarts sliced jalapeno peppers
  • 3 medium onions, sliced
  • 6 medium green tomatoes, chopped
  • 1 small-to-medium head of cabbage, chopped
  • 14-12 cup chopped sweet red pepper (for color)
  • 14 cup salt
  • 5 12 cups sugar
  • 4 cups vinegar
  • 4 tablespoons whole mixed pickling spices

Directions

  1. Grind jalapenos, onions, green tomatoes, cabbage and red peppers in food processor.
  2. Place in bowl, sprinkle with salt and cover with cold water.
  3. Let sit 12 hours.
  4. Drain well. Push down on veggies to get excess water out.
  5. In large pot, mix sugar, vinegar and spices (in cheesecloth or spice ball). Bring to boil and simmer 15 minutes.
  6. Add veggies. Simmer for 10 minutes. Take pickling spices out.
  7. Pack in hot jars and hot-water bath for 10 minutes.

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