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
- A food processor is your friend.
- Combine all the ingredients in the biggest heavy bottomed pot you have. Bring to a boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally. (open the windows if you can, your house is about to be onion scented)
- 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.