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.
Have I mentioned that Mr. B loves to grill? At my bridal shower, my mother-in-law got me a grill which at the time really confused me – I didn’t register for it, ha! Twenty minutes or so after unwrapping it, I realized she couldn’t have picked a better gift. Mr. B had such an elated look on his face – a mother really knows her son I guess!
Fast forward 3+ years. Mr. B grills on that grill multiple times a week. He painstakingly cleans it and maintains its original condition. It has its own cover and that, for the most part, protects it from hail damage and errant wildlife. Its cute, and amusing to me at the same time.
The grill really isn’t my thing – it’s very much his domain – but I hate be left out. Instead of helping him with burgers and steaks, I experiment with homemade condiments.
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. Mr. B. on the other hand detests pickle relish, which is probably his one un-Chicago-like quality, and something I don’t understand. Must love pickle relish I want to say and am considering putting that on a t-shirt.
He may not like pickle relish but he definitely loves onions so I decided to create a delicious onion relish recipe with red and white onions for him instead.
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.
- 1/2 cup white vinegar
- 1 tablespoon white sugar
- 1/2 cup thinly slivered red onion
- 1/2 cup thinly sliver white onion
- 1/4 cup julienned green bell pepper
- 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 and let sit for one hour. Then transfer to a sealable container and refrigerate to cool for at least 2 hours.