1/2 cup real mayonnaise – low-fat okay
1/4 cup ketchup
1 Tbls. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. granulated sugar
1 tsp. chopped pimento – optional
1/2 tsp. onion salt
black pepper – to taste
Stir together all ingredients in a small bowl until smooth.
Cover and refrigerate for 4 hours, stirring occasionally, before serving.
3 cups apple juice
1 cup chopped, seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
8 to 10 drops green pepper sauce
2 pouches (3 oz each) liquid fruit pectin
Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few “bits” of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.
Pepper jelly can take up to two weeks to set up.
1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional
Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
1 pound fresh hot chiles (such as Fresno), washed and stemmed
2 1/2 tablespoons kosher salt
2 cups white vinegar
Process chiles and salt in a food processor about 30 seconds or until minced, stopping to scrape down sides as needed. Transfer chile mixture to a sterilized 1-qt. glass jar. Cover with cheesecloth, and let stand in a cool, dry place 2 days.
Remove cheesecloth, and stir in vinegar. Cover mixture with cheesecloth, and let stand in a cool, dry place 5 days. (Skim and discard any film from surface, if necessary.) Cover jar with a tight-fitting lid; refrigerate up to 6 months.