Red Onion Relish

We made this recipe in a winter salad class the other night. I love the tart flavor and bright color it adds to my food. This relish is a great topper for sandwiches, but can be used for a whole lot more.

The onions can be served with cheese and crackers for an easy appetizer. You can add some to salads, and the liquid can be combined with a little oil for a simple salad dressing. In class, we added some to a zucchini “noodle” salad. Sometimes I just like to serve it as a side dish.

I even had some with my scrambled eggs for breakfast. After you cook it, you just ladled into jars, cool it down, and store it the fridge. It will keep for weeks and weeks.

Red Onion Relish

4-5 medium red onions, peeled and sliced thin
2 c. red wine vinegar
1½ water
1 c. sugar- or to taste
2 T. salt
1 T. mustard seed
1 T. celery seed
1 t. fennel seeds, optional
2 cloves garlic, minced
1 cinnamon stick- 4 inch
4 whole cloves
Place all ingredients in a pot and bring to a boil. Turn down to a simmer and cook, uncovered for 10-15 minutes. Cool and place in jars, then store in the fridge. Use as a sandwich topper, salad addition, appetizer with cheese and crackers. You can also use the liquid as the base for a salad dressings, with the addition of some oil. Keeps for weeks in the fridge. Makes 5 cups.