EASY HOMEMADE DILL RELISH RECIPE
Steps:
- Wash the cucumbers and peel if desired (I peeled about half of each one- I didn't mind leaving some of the peel on for color/texture, I just didn't want the peels to be overwhelming.)
- Finely chop the cucumbers- I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
- Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
- After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
- Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
- Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
- At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
- Remove the bay leaves.
- Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you're above sea level.)
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
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.
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 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.
DILLY SWEET ONION RELISH
This is SOOO good! It's great on brats or hotdogs, works well with pork steaks and hamburgers too. You can can this, too for when all those lovely vidalia onions are gone. It can be served cold, hot or at room temperature.
Provided by FloridaGrl
Categories Onions
Time 30m
Yield 4 1/2 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, saute onions in oil until tender. Add broth and vinegar. Bring to a boil, cook until liquid is reduced by half.
- Remove from the heat,; stir in the remaining ingredients. Serve at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 84.5, Fat 4.7, SaturatedFat 0.7, Sodium 98.8, Carbohydrate 10.6, Fiber 1.1, Sugar 6.1, Protein 1
SWEET ONION RELISH
I put this together one night after I picked up a bunch of sweet onions from the store. I then turned this into a sauce that I served over some pork loin cutlets. I think next time I make some more I'll use it in a french onion dip.
Provided by ROV Chef
Categories Onions
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Dice onions to a medium dice.
- Melt the butter in a large skillet over medium heat.
- When butter is melted, add the onions, salt and brown sugar. Cook onios over medium heat until they are soft and take on a nice caramel color.
- Turn up the heat to med-high and cook until they get darker in color and get a little sear going.
- Add the summer savory and the vinegars.
- Turn heat down to medium and let simmer until the liquid is almost gone.
- Serve immediately, or chill quickly and store in an airtight container.
Nutrition Facts : Calories 350.6, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 888.8, Carbohydrate 36.2, Fiber 2.6, Sugar 26.4, Protein 1.7
DILLY SWEET ONION RELISH
Steps:
- 1. In a large skillet, sauté onion in oil until tender, add broth and vinegar. Bring to a boil, cook until liquid is reduced by half. Remove from heat; stir in the remaining ingredients. Serve at room temperature. Refrigerate leftovers. Makes 4 1/2 cups.
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