Amish Onion Relish Recipes

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)

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.

PEPPER & ONION RELISH RECIPE

Steps:

• Pour the vinegar and sugar into the inner pot of the NInja Foodi or a pot large enough to fit the liquid and vegetables. Turn the Ninja Foodi on high sear/sauté or the stove on medium high. Add the pepper flakes and stir to combine. Bring the liquid to a boil.
• While the liquid is boiling and reducing to create a syrupy liquid, dice your onions and peppers into ¼" dice and add to the pot.
• Once all the vegetables are in the pot, give it a stir and reduce the heat to low-medium. Adjust the temperature as needed to maintain a simmer. Cook for about 10 minutes.
• Serve hot or cold! See written post for different ideas on how to use the relish.

ONION MEAT RELISH

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
• Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

VIDALIA ONION RELISH

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.