Pickled Onion Relish

comments (0) January 26th, 2009     

---

---

Ingredients:
1-1/4 lb. onions, brown, white, sweet, or red, chilled in refrigerator for 2 hours
2-1/4 tsp. kosher salt
1/2 cup water
1/2 cup white wine vinegar or rice wine vinegar
1/2 cup sugar
2 garlic cloves, finely minced
1 dried hot red pepper (about 2 inches long), seeds removed, finely minced
2 Tbs. finely chopped green pepper
1 tsp. brown mustard seeds
1/4 tsp. coarsely ground black pepper

Makes 2 cups

By hand, finely chop the onions and place in a strainer over a bowl. Toss with 2 tsp. of the salt and allow to stand several hours or overnight in a cool place. Rinse, pressing to extract all liquid, and set aside.

In a medium saucepan bring the water, vinegar, and sugar to a boil. Add the onions, garlic, red and green pepper, mustard seeds, black pepper, and the remaining 1/4 tsp. salt. Stir and lower heat to a simmer. Cook for 5 minutes. Remove from heat and cool to room temperature before storing. Relish will keep in the refrigerator for 3 weeks. For longer storage, ladle hot relish into hot sterilized jars. Seal with lids and metal bands. Pro­cess in a water bath for 10 minutes. Allow to cool, check seals, and store in a cool, dark place.

Recipe by Edon Waycott
February 1999
from issue #19

---

posted in: onions, condiment

---

---