While helping a friend clean her attic recently, I opened a magazine to find a recipe for red onion relish. I could eat every ingredient! My policy is that if I can eat all the ingredients, I will try just about anything (but don’t push me on that). And yes, this relish sounded good, too. Plus, not being able to eat potatoes as a side dish makes me even more agreeable to other possibilities.
I bought fresh corn on the cob. This was the perfect time to try my new relish recipe to accompany my hamburger.
This is not a particularly difficult recipe, but leave yourself a good hour or more so that you will have time for the cooked mixture to cool. Because I was rushed, I had to use the cheater’s method. That is, I set the hot pan of relish is a larger frying pan, and then added ice to the outer pan. If you’ve never been desperate enough to try this method, it’s a great way to cool just about anything, from frosting to that turkey soup you made in such a huge quantity that it will never cool on its own.
Sweet and Sour Red Onion Relish
2 lbs. red onions, halved and sliced thinly—set aside but have prepared first
1 cup cider vinegar
1 cup dark brown sugar
1 tablespoon yellow mustard seeds
2 tablespoons salt
4 bay leaves
In a medium to large saucepan (at least 2 quarts), place cider vinegar, brown sugar, mustard seed, salt, and bay leaves. Bring to a boil, stirring until sugar melts. Add sliced onions, mixing thoroughly and stirring occasionally. Reduce heat and simmer uncovered 3-4 minutes, until onions turn pink. Allow to cool somewhat before refrigerating. Chill at least two hours before eating. Keeps 1 week.
***
This onion relish turned out to be the ideal complement to my hamburger and corn on the cob. It was a great alternative to a pickle.
So make a batch of relish for your next barbeque. And enjoy the crisp tangy bite as the pink color also brightens your plate.
I bought fresh corn on the cob. This was the perfect time to try my new relish recipe to accompany my hamburger.
This is not a particularly difficult recipe, but leave yourself a good hour or more so that you will have time for the cooked mixture to cool. Because I was rushed, I had to use the cheater’s method. That is, I set the hot pan of relish is a larger frying pan, and then added ice to the outer pan. If you’ve never been desperate enough to try this method, it’s a great way to cool just about anything, from frosting to that turkey soup you made in such a huge quantity that it will never cool on its own.
Sweet and Sour Red Onion Relish
2 lbs. red onions, halved and sliced thinly—set aside but have prepared first
1 cup cider vinegar
1 cup dark brown sugar
1 tablespoon yellow mustard seeds
2 tablespoons salt
4 bay leaves
In a medium to large saucepan (at least 2 quarts), place cider vinegar, brown sugar, mustard seed, salt, and bay leaves. Bring to a boil, stirring until sugar melts. Add sliced onions, mixing thoroughly and stirring occasionally. Reduce heat and simmer uncovered 3-4 minutes, until onions turn pink. Allow to cool somewhat before refrigerating. Chill at least two hours before eating. Keeps 1 week.
***
This onion relish turned out to be the ideal complement to my hamburger and corn on the cob. It was a great alternative to a pickle.
So make a batch of relish for your next barbeque. And enjoy the crisp tangy bite as the pink color also brightens your plate.
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