Sweet Onion And Okra Relish Recipes

THE BEST RELISH I'VE EVER HAD

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.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

SWEET & SOUR ONION RELISH

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.

SWEET ONION AND OKRA RELISH

Steps:

• 1. Bring to boil in a medium sauce pan the vinegar, water, salt, and spice bag.
• 2. Add okra, onion, bell pepper, and jalapino pepper return to boil.
• 3. Remove from heat cool. Remove spice bag. Refrigerate covered for 8 hours
• 4. Will keep in refrigerator 1 week.