This unique relish has a ton of flavour - not only is it great for beer lovers, the bite from the hops works well with hot dogs, burgers, and grilling in general!
Author: Marie Porter
Clean, sterilized canning jars and rings
New, never-used, sterilized canning lids
Jar Lifter, Canning Funnel
LARGE pot to process them in
1Small Red Bell Pepper
1Large Handful Dried Hop Leavesor 2 handfuls fresh
3Garlic clovesPressed or Minced
½teaspoonCrushedOR 1-2 fresh jalapenos
Chop cucumbers, onion, and red pepper into 1″ pieces, chop in a food processor until finely chopped (or to whatever size you would like!)
Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
In another heavy pot, bring vinegar to a boil. Add hops and stir well, mashing them around a bit. Allow them to simmer for 5-10 minutes, tasting frequently.
Once mixture has reached your desired level of bitterness, use a slotted spoon to remove all hop leaves. Add processed vegetables and all remaining ingredients, bring mixture to a boil.
Use a sterile ladle and canning funnel, pour boiling relish into prepared jars, leaving about ¼″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of relish into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.
Important: Nutritional information shown is per pint of relish - NOT individual servings.