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 maintains 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.
Its 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.
- ½ cup white vinegar
- 1 tablespoon white sugar
- ½ cup thinly slivered red onion
- ½ cup thinly sliver white onion
- ¼ 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.
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Amount Per Serving: Calories: 142Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 10mgFiber: 3gSugar: 20gProtein: 2g