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Pickling & Relishes
Sweet and Sour Onion Relish
Pickling & Relishes
Sweet and Sour Onion Relish
Instead of topping your hot dog with plain chopped onion, make it tangy with sweet and sour onion relish.
Makes:
4 Pint Jars (16oz)
Prep:
20 Minutes
Processing Time:
15 Minutes
INGREDIENTS
5 lbs mixed yellow and sweet onions, finely chopped
1 1/2 cups apple cider vinegar (at least 5% acidity)
1 cup maple syrup
1/4 cup agave syrup
3 tsp. salt
2 tsp. mustard seeds
1 tsp. mustard powder
1 tsp. turmeric
1/2 tsp. celery seed tsp. red pepper flakes (or to taste)
1/2 tsp. coriander seeds
1/2 tsp. ground black pepper
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Prepare ingredients according to instructions. Combine all ingredients in a non-reactive pot and bring to a boil. Lower heat and simmer until onions are translucent and have softened, about 20 minutes.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.