Sweet And Sour Red Onion Relish Recipes

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The red onion relish is the perfect complement with Burgers, Barbecued Beef, Matured Cheese.

Provided by Laura Tobin

Categories     Sauces

Time 40m

Number Of Ingredients 6

3 red onion
3 tbsp melted butter
1 tbsp Olive oil
1 tbsp caster sugar
2 tbsp balsamic vinegar (Best if from Modena)
1 tsp salt

Steps:

  • Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
  • Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
  • Simmer for 20 minutes, stirring from time to time.
  • You can serve it immediately with a warm meal, or at room temperature in a sandwich.

Nutrition Facts : Calories 635 kcal, Carbohydrate 48 g, Protein 4 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 91 mg, Sodium 2650 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving

SWEET & SOUR ONION RELISH



Sweet & Sour Onion Relish image

This recipe has a unique flavor; the blending of pepper, vinegar, and sweet Vidalia onion compliment each other. Fantastic recipe for burgers, steaks, or as a side order.

Provided by Its all good

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
2 large onions, sliced (Vidalia or Walla Walla work best)
1 1/2 tablespoons sugar
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
1/4 cup distilled white vinegar
salt and pepper

Steps:

  • In a 1 1/2 skillet, heat oil over medium heat.
  • Add onions and sugar.
  • Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
  • Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
  • Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
  • Season with salt and pepper and more vinegar if desired.
  • Will keep in refrigerator for 3 days.

Nutrition Facts : Calories 73.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 12.6, Fiber 1.1, Sugar 7.9, Protein 0.7

SWEET AND SPICY ONION RELISH



Sweet and Spicy Onion Relish image

Provided by Food Network

Categories     condiment

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

  • Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
  • Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

ROASTED RED ONIONS



Roasted Red Onions image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Steps:

  • Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

SWEET VIDALIA ONION RELISH



Sweet Vidalia Onion Relish image

A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.

Provided by ROSEMC91

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 200

Number Of Ingredients 12

4 large red bell peppers
4 large green bell peppers
4 large yellow bell peppers
40 cups grated Vidalia onions
¼ cup kosher salt
2 large heads cabbage, finely shredded
3 tablespoons kosher salt
9 cups white sugar
2 quarts apple cider vinegar
3 tablespoons ground turmeric
3 tablespoons mustard seed
1 tablespoon celery seed

Steps:

  • Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside.
  • Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
  • Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water.
  • Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often.
  • To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process.
  • Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.6 g, Sodium 204.6 mg, Sugar 11 g

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

SWEET RED ONION RELISH



Sweet Red Onion Relish image

Make and share this Sweet Red Onion Relish recipe from Food.com.

Provided by Galley Wench

Categories     Onions

Time 10m

Yield 1 cup

Number Of Ingredients 6

1 medium red onion, cut vertically and then thinly sliced
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Mix together and chill for several hours before serving.
  • Use within 48 hours.

Nutrition Facts : Calories 219.8, Fat 13.6, SaturatedFat 1.9, Sodium 586, Carbohydrate 26.6, Fiber 1.8, Sugar 17.2, Protein 1.2

SWEET AND SOUR RED ONION RELISH



SWEET AND SOUR RED ONION RELISH image

Categories     Condiment/Spread     Appetizer     Christmas

Yield 1 1/2 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
2 large red onions (1 1/2 pounds total), halved lengthwise and thinly sliced crosswise
2 tablespoons sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1 tablespoon Campari
Salt and freshly ground pepper

Steps:

  • 1. Melt the butter in a large saucepan. Add the onions, cover and cook over moderately low heat, stirring occasionally, until softened, about 15 minutes. Uncover, add the sugar and cook, stirring frequently, until very tender and lightly browned, 10 to 15 minutes. Stir in the raisins, vinegar and Campari and season with salt and pepper. Cook over moderately low heat until most of the liquid evaporates, about 10 minutes. Transfer the relish to a bowl and let cool completely. Serve at room temperature. Make Ahead The relish can be refrigerated for up to 5 days.

RAW ONION RELISH



Raw Onion Relish image

Provided by Julie Sahni

Categories     Condiment/Spread     Onion     Side     No-Cook     Quick & Easy     Lemon     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

3 medium-sized onions, preferably red
1 green chili, seeded and sliced (optional)
Juice of 1/2 lemon, or 2 teaspoons cider vinegar
Kosher salt to taste

Steps:

  • 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.

EASY ONION RELISH



Easy Onion Relish image

Make and share this Easy Onion Relish recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 40m

Yield 1 quart

Number Of Ingredients 9

2 lbs large sweet onions, chopped
2 celery ribs, chopped finely
1 medium red bell pepper, chopped
1 -2 tablespoon melted butter
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons brown sugar (or to taste)
1 teaspoon celery seed
1/4 teaspoon salt (or to taste)

Steps:

  • Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
  • Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
  • Store in refrigerator for 1 day before using.
  • Serve chilled or at room temperature.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

CRISP ONION RELISH



Crisp Onion Relish image

I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan

Provided by Taste of Home

Time 10m

Yield about 6 cups.

Number Of Ingredients 6

4 medium sweet onions, halved and thinly sliced
1/2 cup sugar
1/3 cup water
1/3 cup cider vinegar
1 cup mayonnaise
1 teaspoon celery seed

Steps:

  • Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

RED ONION RELISH



Red Onion Relish image

A delicious vinegar & red onion relish perfect with homemade burgers...

Provided by pollyroo

Time 30m

Yield Serves 4

Number Of Ingredients 4

2 red onions
50g butter
1 tbsp brown sugar
1 tbsp Good quality red wine vinegar (I found a gorgeous French Cabernet Franc red wine vinegar which was so flavoursome)

Steps:

  • Chop the red onions into slices
  • Melt the butter in a saucepan and add the sliced onion to the melted butter
  • Fry for a few minutes, then add the brown sugar and red wine vinegar
  • Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
  • It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

SWEET ONION & RED BELL PEPPER TOPPING



Sweet Onion & Red Bell Pepper Topping image

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 4h20m

Yield 4 cups.

Number Of Ingredients 9

4 large sweet onions, thinly sliced (about 8 cups)
4 large sweet red peppers, thinly sliced (about 6 cups)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons celery seed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CREAMY SWEET ONIONS



Creamy Sweet Onions image

Well coated with a tangy sour cream and celery seed dressing, these sweet-sour onions can sure dress up a juicy burger. My sister likes to serve them as a side salad when our family gets together in summer up at the lakes. -Ethel Lowey, Fort Frances, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 cups.

Number Of Ingredients 9

5 large white onions, thinly sliced
2-1/4 cups sugar
1-1/2 cups cider vinegar
1-1/2 cups water
4 teaspoons salt
1 cup sour cream
3 tablespoons mayonnaise
1/4 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

SOUR CHERRY RELISH



Sour Cherry Relish image

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.

Provided by Donna Hay

Categories     HarperCollins     Sauce     Condiment     Cherry     Onion     Liqueur     Vinegar     Thanksgiving     Christmas

Yield Makes 2 cups

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
1 tablespoon thyme leaves
500g frozen pitted sour cherries
1 tablespoon finely grated orange rind
1⁄4 cup (60ml) orange liqueur
1⁄3 cup (80ml) red wine vinegar
1 cup (220g) caster (superfine) sugar
Sea salt and cracked black pepper

Steps:

  • Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

KACHUMBARI (TOMATO AND ONION RELISH)



Kachumbari (Tomato and Onion Relish) image

In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.

Provided by Kayla Stewart

Categories     salads and dressings, vegetables, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

4 ripe but firm tomatoes, very thinly sliced
2 medium red onions, halved then very thinly sliced
1 carrot, peeled and sliced
1/2 cucumber, peeled and sliced
1 lemon, juiced (4 to 5 tablespoons)
1 tablespoon chrain (beet horseradish) or regular prepared horseradish
1/2 teaspoon red-pepper flakes
1/2 teaspoon garam masala or curry powder
Salt and freshly ground black pepper, to taste

Steps:

  • Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
  • Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

SAUERKRAUT RELISH



Sauerkraut Relish image

This is great as a relish for hamburgers and hot dogs at family cook-outs!

Provided by Bonnie Kyler

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h15m

Yield 18

Number Of Ingredients 7

1 (20 ounce) can sauerkraut, drained
½ cup chopped green bell peppers
½ cup chopped red bell peppers
½ cup chopped celery
1 small onion, chopped
¾ cup white vinegar
1 cup white sugar

Steps:

  • In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 208.8 mg, Sugar 12.1 g

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Jeannette Ferrary

Categories     condiments, dips and spreads, side dish

Time 40m

Yield 6 cups

Number Of Ingredients 7

1/4 cup olive oil
6 large sweet onions, approximately 3 pounds, peeled and thinly sliced
1/4 cup balsamic vinegar
3/4 cup chicken stock
2 tablespoons honey
Salt and pepper to taste
1/4 cup chopped fresh dill, or 1 tablespoon dried

Steps:

  • In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
  • Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
  • Add the stock and cook until the liquid is again reduced by half.
  • Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1098 milligrams, Sugar 29 grams

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From myrecipes.com


CAN JAM: SWEET AND SOUR PICKLED RED ONIONS – FOOD IN JARS
2010-03-20 Prepare a canning pot and enough jars to hold 4 pints of pickled onions. Bring a large pot of water to a boil. Add the sliced red onion and cook for four minutes. Drain and set aside. Using the same pot in which you quickly cooked the onions, combine the brine ingredients. As soon as the salt and sugar are dissolved, add the red onions.
From foodinjars.com


SWEET PEPPER AND ONION RELISH {COPYCAT RECIPE} - THE DARING …
2013-11-21 Bring the mixture to a boil, reduce the heat to low, and simmer for 1½ hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. Remove from heat and ladle the …
From daringgourmet.com


SWEET ONION AND PEPPER RELISH - RELUCTANT ENTERTAINER
2011-09-29 First chop all ingredients or use a food processor. Mix everything together in a large, except the pectin. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute. Jar the relish into hot sterilized half pint jars. (You’ll need about 24) Place lids and rings on jars.
From reluctantentertainer.com


RED ONION, TOMATO AND CHILLI RELISH RECIPE - FOOD NEWS
Tomato and chilli relish. Add the chopped onions and saute well until brown and soft. Add the chopped tomatoes and saute for 1 minute. Add the crushed red chilli powder and salt. Cook well until the tomatoes are soft and mushy. Cool the mixture completely and grind using a blender. Add little water if necessary.
From foodnewsnews.com


KETO SWEET PICKLE RELISH RECIPE - THERESCIPES.INFO
Low Carb Keto Sweet & Spicy Pickles - Resolution Eats hot www.resolutioneats.com. Scale. 6 cups sliced cucumbers (about 2 pounds) 1 cup sliced onion. 1 cup sliced red and yellow bell peppers. 1 ½ cup white vinegar. 1 cup Swerve or equivalent granulated sweetener. ¾ teaspoon salt. ½ teaspoon mustard seed.
From therecipes.info


ONION RELISH RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-06-10 Instructions. In a heavy bottomed medium size saucepan heat 2 tablespoon vegetable oil. Add onion and peppers. Cook over medium-high heat for 5 minutes until they begin to soften and turn translucent. To the saucepan add grated apple red pepper flakes, salt, black pepper, celery seed, vinegar, mustard and sugar.
From melissassouthernstylekitchen.com


SWEET ONION RELISH RECIPE | CDKITCHEN.COM
Reduce heat, and simmer 20 minutes, stirring occasionally. Spoon relish into hot jars, filling to 1/2" from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Let stand 1 week before serving. Store in refrigerator after opening.
From cdkitchen.com


SWEET ONION RELISH RECIPE | MYRECIPES
Directions. In a heavy saucepan, warm oil over medium heat. Sauté onions and celery until very tender, about 20 minutes. Stir in sugar, cider vinegar, salt, pepper, turmeric, pimentos and 2 Tbsp. water. Reduce heat to low and simmer, uncovered, stirring occasionally, until liquid has almost evaporated, about 25 minutes.
From myrecipes.com


SWEET ONION RELISH | RECIPE | ONION RELISH, CANNING RECIPES
Sweet Balsamic Onion Relish With Yellow Onion, Coconut Oil, Sugar, Balsamic Vinegar
From pinterest.com


PEPPER AND ONION RELISH - LORD BYRON'S KITCHEN
2018-08-24 Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid. Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred relish to remain in the boiling water for 20 minutes.
From lordbyronskitchen.com


COPYCAT HARRY AND DAVID’S SWEET PEPPER RELISH - JAMIE COOKS IT UP
2013-09-12 15. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 minutes. 16. Carefully remove the jars from the canner and let them hang out on your counter.
From jamiecooksitup.net


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