Zippy Onion Relish Recipes

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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.

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.

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)



Sweet Pepper and Onion Relish (Harry and David Copycat) image

A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

Provided by Kimberly Killebrew

Categories     condiment     dip     glaze

Time 2h35m

Number Of Ingredients 10

6 cups skinned, seeded and diced tomatoes
6 cups seeded and diced red bell peppers
4 cups diced yellow onion
4 jalapenos (, seeded and diced)
2 cups white vinegar
1 1/2 cups cider vinegar
5 cups granulated sugar
2 tablespoons salt
1 tablespoon cayenne
4 tablespoons powdered pectin

Steps:

  • Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
  • Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Food Network

Categories     condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

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.

PYAZ KA LACCHA (RAW ONION RELISH)



Pyaz Ka Laccha (Raw Onion Relish) image

These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.

Provided by Melissa Clark

Categories     sauces and gravies

Time 55m

Yield 2 cups

Number Of Ingredients 5

1 medium onion, preferably a sweet onion, such as Vidalia, thinly sliced (about 2 cups)
2 tablespoons freshly squeezed lemon juice, plus more to taste
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon sweet paprika, plus more to taste
1/8 teaspoon ground cayenne, plus more to taste

Steps:

  • Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
  • Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
  • Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.

VIDALIA ONION RELISH



Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

  • In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GREEN TOMATO RELISH



Green Tomato Relish image

Categories     Condiment/Spread     Onion     Tomato     Bell Pepper     Summer     House & Garden

Yield Makes about 10 pints

Number Of Ingredients 11

15 pounds green tomatoes
2 1/2 pounds onions, peeled and coarsely chopped
1 cup salt
6 cups brown sugar
4 green peppers, seeded and chopped
1/3 cup celery seed
1/3 cup mustard seed
1 tablespoon whole cloves
4 sticks cinnamon
2 tablespoons whole allspice
cider vinegar

Steps:

  • Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
  • The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.

ZIPPY ONION RELISH



Zippy Onion Relish image

This is an onion relish recipe that I cut out of BHG magazine possibly 30 years ago, it was submitted to them by Mrs. Nancy L. Mosiello, Concord, N.H. I make it a few times a year, especially if we are having grilled Italian sausage, but it's good on hotdogs and hamburgers as well. When my children were little I left out the red pepper because they were sensitive to any spiciness but it is easily adjusted to your tastes. The recipe is also easily halved if you won't use it up within two weeks.

Provided by janiceherd

Categories     < 60 Mins

Time 35m

Yield 2 1/2 Cups, 12 serving(s)

Number Of Ingredients 9

3 large onions, chopped (I like mine about a medium chop) or 3 cups chopped onions (I like mine about a medium chop)
2 tablespoons water
1/2 cup tomato sauce
3 tablespoons ketchup
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon garlic salt (I don't usually have garlic salt so use about 1/8 teaspoon garlic powder)
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a 2-quart saucepan combine the onions and water. Bring to boiling (this is more like sizzling since it's so little water); reduce heat.
  • Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper.
  • Simmer, covered, about 20 minutes or until onions are just tender.
  • Serve hot or chilled. Store remaining sauce in refrigerator for up to two weeks.

Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 145.4, Carbohydrate 5.6, Fiber 0.8, Sugar 3.4, Protein 0.6

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