"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 04-07-2009, 08:26 AM   #1
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
ISO Onion Relish

With barb-q season starting --I am looking for an onion relish recipe. The one I use to buy was more on the clear sauce not the mustard or tomato base sauces. I haven't been able to find it in store anymore and I don't remenber who made it.

Anyone have a favorite
thanks

__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 04-07-2009, 10:11 AM   #2
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
I have a canning onion relish recipe I use, so it makes about 5 pints! It is called

Sweet Onion Relish...............but I use cooking onions

10 cups chopped sweet onions
2 1/4 c. white vinegar
1 c. sugar
2 T. celery salt
2 t. salt

Combine all ingredients in a non reactive pan and bring to a boil. Reduce heat and simmer 10 minutes. Ladel relish into clean hot jars with 1/4 inch headspace. cap and seal. Process 10 minutes in boiling water bath. Let sit two weeks before using, to marry flavors.

I liked mine better when I use fresh celery leaves instead of celery seed.

oh, I just saw a note that I added some fresh chopped garlic and hot peppers for one batch and it has a smiley face by it..
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-07-2009, 01:21 PM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Garlic-Onion Relish

8 cloves garlic -- thinly sliced (8 to 10)
2 medium onions -- chopped
1 tbsp olive oil
2 tbsp cider vinegar
1 tbsp honey
1 medium orange -- seeded and chopped
1 tbsp chopped -- fresh mint

Cook garlic and onions in the olive oil over medium heat for about 15 minutes, or until onions are golden, but not browned. Stir in vinegar and honey. Stir in the orange and add mint last. Heat and serve over steaks or chicken.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 04-07-2009, 02:21 PM   #4
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
Thank you both -
bethzaring that sound like the one i would get.
mcnerd - interesting w/ orange & mint will have to try
thanks again
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 04-07-2009, 03:16 PM   #5
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
SWEET ONION RELISH

14 c. (packed down) ground onion
7 c. (packed down) ground red and
green bell peppers
1 c. ground hot, red and green pepper
1 qt. white vinegar
4 c. sugar
2 tbsp. salt

Pour boiling water over ground onions and bell pepper. Let set until can be pressed through sieve to remove water. Mix with other ingredients and simmer 30 minutes. Seal in hot sterilized jars. Makes 10 or 12 pints.
__________________
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Old 04-07-2009, 11:03 PM   #6
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Nice recipe, but not a canning recipe so it would have to be kept in the refrigerator and I don't have that much room.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 04-08-2009, 11:05 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
VIDALIA ONION RELISH

1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar
Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes 8 pints.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-08-2009, 12:18 PM   #8
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Quote:
Originally Posted by mcnerd View Post
Nice recipe, but not a canning recipe so it would have to be kept in the refrigerator and I don't have that much room.
"Sure is....... do you need more instructions besides seal in hot sterilized jars...." If you do, i'll add the hot water bath times......... or just use the sealing instructions Constance posted
__________________
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Old 04-08-2009, 12:47 PM   #9
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Sorry, but "open kettle" processing is not "canning" and since no effort is made to kill bacteria spores that could grow in the sealed jars, they are not safe. And just arbitrarily adding hot water bath times, without actually being tested by a food scientist, is not safe either.

http://missvickie.com/canning/quiz.htm

People can do what they want in their homes. I'm just making a reference to those that might not know what is safe or not.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 04-08-2009, 03:08 PM   #10
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Well, McNerd, Granny never killed any of us, so............... never mind.................
__________________

__________________
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.