Tangy Onion Relish Food

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.

RED ONION RELISH

Steps:

• Chop the red onions into slices
• Melt the butter in a saucepan and add the sliced onion to the melted butter
• Fry for a few minutes, then add the brown sugar and red wine vinegar
• Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
• It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

ONION RELISH RECIPE

Steps:

• 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.

ONION PEPPER RELISH

Steps:

• Shred the onions and jalapeno peppers in a food processor, using the shredding blade.
• Combine the onion, jalapeno pepper, vinegar, black pepper, and salt in a large pot and place over medium heat. Stirring frequently, bring to a full boil; cook for 10 minutes.
• Pack the mixture firmly into sterilized pint canning jars to within 3/4 inch of the top. Pour the cooking liquid over the onions to within 1/2 inch of the top and using a spatula, stir gently to remove all air bubbles. Wipe the rims with a clean damp cloth and adjust lids and rings firmly. Process in a boiling water bath for five minutes.

SWEET AND SPICY ONION RELISH

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.

TANGY ONION RELISH

Steps:

• Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
• Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
• Spoon relish into bowl; cover and refrigerate about 3 hours.
• Store unused relish in covered container in refrigerator for up to 2 weeks.

SLICED-TOMATO SALAD WITH DILL PICKLE RELISH VINAIGRETTE

Steps:

• Whisk together olive oil, relish, lemon juice, honey, smoked paprika, salt, and pepper in a small bowl. Arrange tomato and cucumber slices on a platter. Drizzle vinaigrette over tomatoes and cucumbers; sprinkle with herbs and, if desired, sea salt.

PEPPER AND ONION RELISH

Steps:

• Add all of the ingredients to a large, study stock pot. I used my dutch oven for this. Stir the ingredients together over medium heat.
• Stirring occassionally, cook for 2 hours until the ingredients break down, and the liquid evaporates. The end result should be deep red in colour and be almost as thick as ketchup.
• During the last 30-40 minutes of cooking, pay close attention to the relish. As the sauce thickens, there's more risk of the sauce burning. Stir more often and lower the heat a bit if you need to do so.
• While the sauce is cooking, prepare your canning jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
• Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
• Once the relish is cooked, use a ladle to spoon the relish into the prepared jars. I like to use a metal funnel to avoid any of the relish coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
• Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred relish to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you'll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.
• For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The relish will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.

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.

SPICY CUCUMBER AND ONION RELISH

Steps:

• Cut the chile peppers in half lengthwise, remove the seeds and chop finely. Combine the vegetable broth, white vinegar, sugar, chopped chile peppers and a pinch of salt in a large saucepan and simmer for 5 minutes.
• Rinse the cucumber, cut in half , scrape out the seeds and dice. Peel and dice the onions. Peel and mince the garlic. Rinse the cilantro, pat dry and remove the leaves.
• Add the cucumber, onions, garlic and cilantro to the simmering broth mixture, stir in the olive oil, then transfer to the clean glass jars. Seal tightly and store in a cool, dark place for 1-2 days before serving.

HANGER STEAK WITH TANGY TOMATO RELISH

Steps:

• For the Steak
• Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
• Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
• Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
• For the Tangy Tomato Relish
• Preheat the oven to 425˚F.
• Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
• In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.

SPICY PICKLE RELISH

Steps:

• Place the cucumber and onion in a food processor and pulse until they are finely chopped. Be careful not to over-process or the relish can end up mushy.
• Pour the cucumber and onion mixture into a large nonreactive bowl and sprinkle with the salt. Stir well and allow to stand for 1 hour.
• Drain the cucumber mixture in a colander; rinse with cold water and drain well.
• In a large pan, bring vinegar, erythritol, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium-high heat.
• Add the drained cucumber and onion mixture, bell pepper, and jalapeno pepper, and return to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 10 minutes.
• Pour into sterilized jars, leaving 1/2 inch headspace. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.