Onion Relish

by Terri Peña

Onion Relish.  Oh how I love my jars of Onion Relish.  In the summer/barbeque season the Onion Relish is used straight out of the jar as a topping for sausages.  It is also great as a side dish to pot roast or pork anything.  To gild the lily, it is perfect for sauces and soups.  If you have a favorite recipe that begins by sautéing onions, sauté these.  Your cooking will reach new levels of yumminess.  When cooks come to my house, a jar of Onion Relish is always one of the things they ask to take home.

Sweet Onion Relish

Yield: 8 pints, approximately


  • 5 lbs sweet onions, sliced (5 pounds is WAY more than you think)
  • 2 1/4 cups distilled white vinegar
  • 1 cup sugar
  • 2 tablespoons celery seeds
  • 2 tablespoons salt

Cooking Directions

  1. A food processor is your friend.
  2. Combine all the ingredients in the biggest heavy bottomed pot you have. Bring to a boil.
  3. Reduce the heat and simmer for 10 minutes, stirring occasionally. (open the windows if you can, your house is about to be onion scented)
  4. Ladle the relish into clean jars, leaving 1/2 inch of headspace. Wipe the jar rims to ensure a good seal, cover with two piece lids and process in a boiling water bath for 10 minutes.

Please see Water Bath Canning for detailed instructions.

More recipes:


Enchilada Sauce

Vegetable Stew

Chicken Enchiladas