3fresh jalapenos, stemmed and diced (I did only 1 1/2 and the recipe could definitely use all 3 would not be hot)
1quartPickling Liquid(recipe follows)
Ingredients for the Pickling Liquid:
3cupsdistilled white vinegar
1cupwater
1 ½cupsugar
1/4csalt
1 ½teaspoonswhole allspice
1(3-inch) cinnamon stick
1 ½teaspoonscelery seed
1 ½teaspoonsmustard seeds
1 ½teaspoonswhole black peppercorns
Instructions
Instructions for the Chow Chow:
Pulse the chopped tomatoes in a food processor (I did not do this until just before canning them, after they were cooked, and then only did a little pulse); place in a non-reactive heavy pan
Add the peppers, onions, and jalapeno to the processor and pulse until desired consistency; add the mixture to the tomatoes
Stir in the pickling liquid
Over high heat, bring the mixture to a boil
Reduce the heat to medium and simmer for 15-20 minutes
Remove from the heat and (this is when I pulsed it a little bit to get the size I liked) spoon into 4 250ml preserving jars, filling the mixture to within 1/2-inch of the top
With a clean damp towel, wipe the rim and fit with a hot lid; screw on the metal ring until snug (not too tight)
Process in a hot water bath for 15 minutes; using tongs, remove jars, place on towel; cool
Test the seals; tighten the rings and store in a cool dark place
Age for 2 weeks before using (whoops, didn’t do this, either!)
Instructions for the Pickling Liquid
Place all of the ingredients in a nonreactive saucepan, over high heat; bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes
Remove from the heat and cool completely; strain the liquid and store in an airtight container