To make jalapeño relish, julienne 1 pound of jalapeño peppers, 1 onion, 4 carrots and 1 stemmed, seeded red bell pepper, and add the vegetables to the jalapeño. In a saucepan, bring 3 1/2 cups of sugar and 2 cups of apple cider vinegar to a boil. Add the vegetables to the vinegar, and add 1 teaspoon each of mustard seed and dill seed after 15 minutes. Simmer for 30 minutes, and drain the mixture once cooled to room temperature.
Alternately, place 2 seeded jalapeños, 1 peeled orange and 1 1/2 teaspoons of orange zest in a food processor, and pulse the mixture until finely chopped. Add 3/4 to 1 cup of sugar, pulse several times, and add 1 pound of cranberries. Pulse the mixture until the cranberries are finely chopped.
In a bowl, combine the pepper mixture with the chopped orange segments from 1 orange. Add 1 tablespoon of chopped mint leaves, and chill the relish before serving it.
To can jalapeño relish, place 2 1/2 quarts of chopped, seeded jalapeños, 1 quart of chopped cucumber, 2 finely chopped onions and 1/4 cup plus 2 tablespoons of salt in a bowl, and cover the ingredients with cold water. After two hours, bring 5 1/4 cups of sugar and 3 cups of vinegar to a boil.
Add 4 tablespoons of cheesecloth-wrapped pickling spices to the vinegar, simmer for 15 minutes, and add the drained vegetables. Simmer for 10 additional minutes, and process the relish.