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Jalapeno Relish

For hot dogs and burgers.

2 large cucumbers
6 jalapeno peppers
3 tablespoons white vinegar
2 tablespoon corn syrup
1 tablespoon water
1 tablespoon sugar
1 teaspoon celery seed

Peel cucumbers and slice in half lengthwise.
Run spoon down the centers to remove seeds.
Chop halves into 1/4" slices and then chop the
other way to cube. Sprinkle chopped cucumber
with salt and allow to rest for 5 to 10 minutes.
This is called "sweating". Drain natural juices, or the sweat.

Slice, seed and chop the peppers.
Add to the cucumbers. Add the remaining
ingredients and stir to combine. Refrigerate
relish overnight and drain before using.

Comments: steve@pulpkitchen.com