Because they’re pickled the jalapeños are zesty without being too hot. Use it anywhere we use cucumber relish, but we really like it with scrambled eggs in the winter when quick cooking vegetables have been replaced by slow cooking root crops.
If you're looking for a way to preserve all those end of the season garden cucumbers or just want to save money on a relish habit, this dill pickle relish with jalapeño peppers is simple and delicious.
This tangy lacto-fermented cranberry relish is delicious on a cheese board, or blended with some brown sugar to make a more traditionally sweet cranberry sauce. Even the picky eaters at my table were pleased!