Onion Relish Recipe

This onion relish recipe is perfect for spring and summer barbecues! It is a great substitute for pickle relish and delicious with hot dogs and sausages.

We love to grill at The Thirsty Feast.

We grill multiple times a week and painstakingly clean and maintain our grill to its original condition.

It has its own cover and that, for the most part, protects it from hail damage and errant wildlife. It is cute and amusing to me at the same time.

I usually leave the grill to an expert and experiment with homemade condiments instead.

Onion Relish Recipe

I am born and raised in Chicago and am no stranger to relish.

The Chicago dog with its myriad of toppings, including that green relish reminiscent of ectoplasm, is my favorite.

“Must love pickle relish,” I want to say and am considering putting that on a t-shirt.

For those that detest pickle relish (what an un-Chicago-like quality), this recipe is for you.

I decided to create a delicious onion relish recipe with red and white onions for everyone that cringes at the sight of bright green relish.

How to Make Onion Relish

The hardest part about making this relish is cutting the onions.

Cut them in half through the root and then cut into thin slivers.

Try to slice uniformly. I often go back and make sure the big pieces from the ends are cut down to the right size.

This recipe is very easy to make and is perfect on top of hot dogs and sausages!

I usually add a little mustard but I don’t think it’s really necessary thanks to the delicious tangy flavor the onion relish has.

I have not canned this yet, so I don’t know if it is suitable for canning. I imagine it is and will update here when I’ve canned a batch or two.

Onion Relish Recipe

This onion relish recipe is perfect for spring and summer barbecues! It is a great substitute for pickle relish and delicious with hot dogs and sausages.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Chill Time: 2 hours hours

Total Time: 3 hours hours 10 minutes minutes

Course: Condiments

Cuisine: American

Servings: 10

Calories: 14.1kcal

Author: Jenny Bullistron

Equipment

• 12 Ball Mason Jar with Lid – Regular Mouth – 16 oz by Jarden
• Weck 744 ½L Tulip Jar Set of Six – 16.9 Ounce
• Mercer Culinary Genesis Forged Paring Knife, 3.5 Inch

Ingredients

• ½ cup white vinegar
• 1 tablespoon white sugar
• ½ cup red onion thinly slivered
• ½ cup white onion thinly slivered
• ¼ cup green bell pepper julienned

US Customary – Metric

Instructions

• In a small saucepan, combine the vinegar and sugar over medium low heat. Warm and stir until the sugar has dissolved.
• Add the red onion, white onion and bell pepper. Stir to coat, reduce heat to low, and let simmer for one hour. Then transfer to a sealable container and refrigerate to cool for at least 2 hours.

Nutrition

Calories: 14.1kcal | Carbohydrates: 2.9g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 30.2mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 14.1IU | Vitamin C: 4.2mg | Calcium: 4.8mg | Iron: 0.1mg

Tried this recipe?Let us know how it was!

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