SWEET VIDALIA ONION RELISH
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
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
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
SEENI SAMBAL (SWEET AND SPICY ONION RELISH)
ZWT6 Sri Lanka/South India. Seeni sambol is slightly sweet because of the caramelized onions and the added jaggery. The amount of chili powder can be adjusted to make it as spicy as you want. The onions can be deep fried and vinegar used in place of the tamarind. It is a perfect side for rice, idli,dosai or chapathi. South Indian or more specifically Tamil Nadu cuisine and SriLankan/Tamilian cuisine. Though the spices and the ingredients used are more or less the same the resulting dishes taste very different. From http://indosungod.blogspot.com. Note: I have not made this recipe, yet have enjoyed this condiment many times made by a Sri Lankan acquaintance's mother. Good with Stringhoppers too!!!
Provided by UmmBinat
Categories < 60 Mins
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
- Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
- Add the jaggery at the end when your required consistency is reached.
- Continue to cook for a few more minutes until the jaggery is incorporated well.
- Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
- This condiment can stay for at least a week refrigerated.
Nutrition Facts : Calories 177.6, Fat 3.9, SaturatedFat 0.6, Sodium 23, Carbohydrate 33.8, Fiber 3.2, Sugar 7.6, Protein 5
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 ONION RELISH
Provided by Jeannette Ferrary
Categories condiments, dips and spreads, side dish
Time 40m
Yield 6 cups
Number Of Ingredients 7
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
SWEET RED ONION RELISH
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
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 SPICY PEACH RELISH
This great tasting relish can be used on sandwiches, atop chicken or fish...you name it, you can find a use for it!
Provided by TishT
Categories Sauces
Time 15m
Yield 3-4 cups
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients and mix well.
- This relish will keep, covered and refrigerated, about 4 days.
Nutrition Facts : Calories 313.4, Fat 18.9, SaturatedFat 2.6, Sodium 14.1, Carbohydrate 37.2, Fiber 5.3, Sugar 26.7, Protein 3.5
SWEET & SOUR ONION RELISH
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
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
HOT & SWEET PEPPER & ONION RELISH
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
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
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