Onion Relish Recipe

This sweet Onion Relish Recipe features Vidalia onions and fresh bell peppers for color. You can enjoy it on hot dogs, grilled brats, sandwiches, hamburgers or with a bowl of pinto beans. You can also whip it with cream cheese and serve it with crackers or pita chips as an appetizer.

Easy Onion Relish Recipe

Sweet onions and peppers are abundant at this time of year. Paired together, they make the most mouthwatering  pickled onion relish. It makes a tasty topping for a bowl of brown pinto beans, butter beans or fresh lima beans. It can be whipped with cream cheese and served as a dip with crackers and chips or as a sweet and tangy topping for hoagies and sandwiches. The preparation is super simple and the serving options are endless.

 

How to Make the Best Onion Relish Recipe

What is onion relish? It's a sweet pickled relish that can be used on chicken, steak, pork and fish. In the instance of this recipe, I add fresh red and yellow bell peppers for color and to expand the flavor profile.

• Ingredients you'll need to make homemade Onion Relish Recipe: 6 cups diced Vidalia onions or similar sweet onion, red bell pepper, yellow bell pepper, vegetable or canola oil, 1 Granny Smith apple, salt, black pepper, red pepper flakes, celery seed, whole grain mustard, apple cider vinegar, pickling spice, instant pectin and granulated sugar.
• Kitchen gadgets you'll need: A large heavy bottomed pot or saucepan, sharp knife and cutting board or food processor, cheesecloth or a tea diffuser for the pickling spices, a large spoon for stirring and measuring cups and spoons.
• What is pectin? Pectin is in essence, a naturally occuring starch found in vegetables and fruits. It's used as a thickener for jams, jellies, and relishes like this recipe. The different kinds of pectin perform differently. For this recipe, instant pectin works beautifully. Should you want to preserve this relish and can it, you'll need a different pectin that will hold up to processing.
• You can make this recipe without the bell peppers or use green pepper in place of yellow pepper. You could also add poblano or jalapeno to add some heat the the onion relish.
• When making a pickled relish such as this recipe, it's important to use clean spoons or forks when dipping into the jars for serving to prevent cross contamination.
• Can this onion relish be canned using proper canning technique? This recipe uses instant pectin. You may be able to can this onion relish recipe, however you would need to use Ball's classic RealFruit pectin or Universal pectin so it won't break down during the hot water bath when processing the jars. Start with one 1.75 ounce box (4 tablespoons) and adjust the thickness after boiling the onion relish adding more if needed, before ladling into the jars to process in the water bath.
• How to Can Onion Relish:  
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.  
• Cook onion relish per the recipe using Ball's classic RealFruit Pectin or similar in place of instant pectin. (OR Universal pectin)
• Ladle hot relish into hot jars leaving ½ inch headspace. Remove air bubbles, wipe rim with a damp paper towel or clean lint free kitchen towel. Center hot lid on jar. Apply band and adjust just until it's fingertip tight.
• Place jar in boiling water canner. Repeat process until all jars are filled. (Jars must be completely submerged in water.)
• Process jars for 15 minutes. Turn off heat; remove lid of canner and let jars stand for 5 minutes. (Please note, canning at high altitude may need longer processing time.)
• Carefully remove jars using tongs (they're hot!) and set aside to cool. Check the lids for seal after 24 hours. Gently tap, the lid should not flex up and down when the center is pressed. 
• Without canning, you can store this easy Onion Relish Recipe chilled in the refrigerator for up to 1 week when kept in an airtight container or mason jar.

 

More Southern Style Condiments to Make

• Bread and Butter Refrigerator Pickles are stored in the refrigerator for up to 1 month and no canning is required.
• Southern Chow Chow made with chopped green cabbage, peppers and onion and carefully crafted seasonings.
• Hillbilly Cole Slaw is tossed with a sweet and tangy vinegar dressing.
• Special Burger Sauce can be served on burgers or used as a dip with french fries.
• Fresh Cilantro Pesto is delicious on tacos, mixed with rice or pasta or served as a topping for steak and fajitas.
• Sweet Pickle Relish from Miss in the Kitchen.

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Helpful Kitchen Items:

• 4 Quart Saucepan
• Chopping Board
• Measuring Set
• Heat Resistant Spoons

Print

Onion Relish Recipe

Course Appetizer, Condiment, Side Dish

Cuisine American

Keyword onion-relish-recipe, sweet-onion-relish-recipe

Prep Time 15 minutes

Cook Time 45 minutes

Chill time 4 hours

Total Time 5 hours

Servings 4 cups (approximately)

Calories 430kcal

Ingredients

• 2 tablespoon vegetable oil
• 6 cups diced Vidalia onion
• 1 medium red bell pepper seeded and diced
• 1 medum yellow bell pepper seeded and diced
• 1 medium Granny Smith apple cored and grated
• 2 teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ⅓ cup apple cider vinegar
• 1 tablespoon whole grain mustard
• 1 cup granulated sugar
• 2 teaspoon pickling spice
• 2 tablespoon instant pectin

Instructions

• In a heavy bottomed medium size saucepan heat 2 tablespoon vegetable oil. Add onion and peppers. Cook over medium-high heat for 5 minutes until they begin to soften and turn translucent.
• To the saucepan add grated apple red pepper flakes, salt, black pepper, celery seed, vinegar, mustard and sugar. Stir until dissolved.
• Tie the pickling spice in cheesecloth or place into a tea diffuser. Center in the saucepan. Simmer uncovered over low heat for 45 minutes, stirring occasionally to prevent sticking.
• After 45 minutes, remove pickling spice and add 2 tablespoons instant pectin. Bring to a boil. Boil for 2 minutes, then remove from the heat. Let cool completely.
• Store chilled in the refrigerator, in an airtight container for up to 1 week.

Notes

Can this onion relish be canned using proper canning technique? This recipe uses instant pectin. You may be able to can this onion relish recipe however, you would need to use classic Ball's RealFruit pectin or universal pectin so it won't break down during the hot water bath when processing the jars. Start with one 1.75 ounce box (4 tablespoons) and adjust the thickness after boiling the onion relish adding more if needed, before ladling into the jars to can.

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.  
• Cook onion relish per the recipe using Ball's classic RealFruit Pectin or similar in place of instant pectin. (OR Universal pectin)
• Ladle hot relish into hot jars leaving ½ inch headspace. Remove air bubbles, wipe rim with a damp paper towel or clean lint free kitchen towel. Center hot lid on jar. Apply band and adjust just until it's fingertip tight.
• Place jar in boiling water canner. Repeat process until all jars are filled. 
• Process jars for 15 minutes. Turn off heat; remove lid of canner and let jars stand for 5 minutes. (Please note, canning at high altitude may need longer processing time.)
• Carefully remove jars using tongs (they're hot!) and set aside to cool. Check the lids for seal after 24 hours. Gently tap, the lid should not flex up and down when the center is pressed. 

Nutrition

Serving: 1cup | Calories: 430kcal | Carbohydrates: 89g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 671mg | Potassium: 563mg | Fiber: 7g | Sugar: 67g | Vitamin A: 1268IU | Vitamin C: 59mg | Calcium: 83mg | Iron: 1mg

 

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