Ingredients for Chicago Hot Relish
- Tomatoes
- Green Peppers
- 1 large onion, chopped
- 2 tablespoons salt
- 1 cup finely chopped celery
- Mustard Seeds
- 2 cups white vinegar
- 1 1/2 cups sugar
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How to Make Chicago Hot Relish
- Chop 1 large green bell pepper, 1 large onion, 4 cups of shredded cabbage, and 2 jalapenos (remove seeds for less heat).
- In a large bowl, combine the chopped vegetables with 2 tablespoons of salt. Mix thoroughly and let sit for 30 minutes.
- Place the vegetable mixture in a cheesecloth bag or a clean kitchen towel. Hang the bag over a drip pan or colander to drain overnight (approximately 8 hours).
- In the morning, drain the excess liquid. Add 1 cup of finely chopped celery, 2 tablespoons of mustard seeds, 2 cups of white vinegar, and 1 1/2 cups of sugar.
- Stir everything together until well combined.
- Wash and sterilize your jars and lids by boiling them in water for 10 minutes.
- Pack the cold relish into the hot sterilized jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, place the lids and rings on tightly.
- While this relish doesn't require a water bath (the high sugar and vinegar content act as preservatives), store in a cool, dark place. Enjoy for up to 6 months!
Nutrition Information (Approximate per serving)
Sodium
592 g
Sugar
688g
Fat
1g
Carbs
61g
