Tangy Onion Relish
photo by Charmie777
- Ready In:
- 3hrs 35mins
- Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
- Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
- Spoon relish into bowl; cover and refrigerate about 3 hours.
- Store unused relish in covered container in refrigerator for up to 2 weeks.
Questions & Replies
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This is fantastic! My garden was producing more onions than we could eat so I was looking for a recipe that would help me out. So far, I think my husband has put them on everything he's eaten. He's even asking me to can them so he can use them throughout the winter. Thank you for posting this great recipe!
Made a full batch of this great relish & shared half of it with some friends! Now, however, I really need to make another batch just for us, here, at home, with no one else around ~ This KEEPER OF A RECIPE makes some of the best relish I've ever tasted (AND, we even find it very nice over a chicken breast!) Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]
Well, I tagged this on the Please Review My Recipe tag game because I thought it sounded interesting; onion instead of pickle and I love relish. I also like all the ingreds for this condiment, so I splurged and bought a Vidalia sweet onion (all I found), though I love Walla Walla's, too). I basically changed the serving size to 1/2 cup, which used 1 onion. My onion was closer to large so I ended up with approx 1 - 1 1/2 cups worth. Otherwise I followed the recipe exactly. I made last night and put in fridge for this evening's dinner. Mine turned out to look exactly like Charmie777's photo. I tasted the relish on its own and had my bf take a taste. I thought it was pretty good, nice crunch, good flavor, not too overpowering. though I was worried it smelled vinegary. Bf said succinctly, "Oniony." (*sigh* he's cute, but sometimes exasperating!). I enjoyed this relish on recipe #7340. Thanks so much for sharing! This was very easy, different, and yummy. Thanks for sharing mikekey! :)
Well I scaled this down just for me and my mother, also I could have sworn I had a pepper but I guess the fridge elves got to it or something (lol). Anyways I WISH I made the full amount, these were perfect with our hamburgers tonight for dinner. I think my burger had more onion than meat on it! I have no idea how this would last two weeks in this house, but that fact makes this recipe even better. Thanks for posting I plan on making again!
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.