Red Onion Relish
I made this relish last night. I had a few red onions I wanted to use up. 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. It works great with a charcuterie board. Also nice on toasted baguettes with some melted cheese. You can add some to salads, and the liquid can be combined with a little oil for a simple salad dressing. 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. Nice to have on hand for last minute entertaining.
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.
Easy Onion-Pepper Relish
Easy onion and pepper relish
Tasty doesn’t have to be difficult. I was attending a friend’s birthday party and wanted to take along something to add the the appetizer table. I looked at what I had and came up with a simple fresh relish. I started with onions and sweet peppers and rounded it out with apple cider vinegar, a little brown sugar, smoked paprika and hot sauce. It went very well with the crackers, cheeses and smoked meats that were being served. Everyone liked it and I promised to post the recipe-so here it is. Happy Birthday, Tom!!!
Tom’s Birthday Onion-Pepper Relish
oil
1 sweet onion, diced
1 sweet pepper, seeded and diced
2/3 c. apple cider vinegar
1/3 c. brown sugar
2 t. hot sauce
2 t. dried parsley
1/2 t. smoked paprika
salt and pepper to taste
Heat oil in skillet and cook onion over medium heat until tender. Add peppers and cook another couple of minutes. Add vinegar, sugar and seasonings and cook over medium heat until most of the liquid has cooked off. This will take about 10-15 minutes. Adjust seasonings, if needed. Serve with bread or crackers, cheeses and smoked meats. Makes about 2 cups.
