Homemade relish, pickled onions will delight

Homemade relish, pickled onions will delight

Burger and sandwich garnishes in this week’s kitchen

This sweet relish is quite a bit like the relish you buy in the stores, but better because you made it yourself.

Sweet hamburger relish

2 quarts cucumbers

2 qts. Cabbage

2 qts. Celery

2 qts. onions

2 red peppers

2 green peppers


4 ½ c.

6 c. Sugar

4 tbsp. Turmeric

2 tbsp. Celery seed

2 tbsp. mustard seed

2/3 c. Flour

Chop vegs. Sprinkle cukes, onions, celery and cabbage with ¼ c. And let stand over night. Drain thoroughly Make dressing and bring to a boil. Add vegs. And chopped peppers.Boil 5 – 8 mins. Seal in jars.

These pickled red onions are very tasty and can be made anytime winter or summer. They are good on sandwiches, hamburgers, Pulled beef or pork among other things.

Pickled red onions

These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness. That makes them a great last minute addition to any salad. They’re a multi-purpose condiment and are delicious with any type of fish.

2 large red onions

1 cup sugar

1 cup red wine vinegar

A sprinkle or two Salt

4 or 5 peppercorns

Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.

Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.

Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavors have had a chance to mature.

Variation: You may aromatize the pickling liquid with a spoonful of your favorite herb or spice. Try bay leaves, fennel seed, whole allspice or even ground juniper berries. For a very aromatic version, try adding a spoonful or two of standard pickling spice to the simmering sugar before adding the onions.

Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.


Homemade relish, pickled onions will delight

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