This one has been the most requested recipe on our channel, and once you taste it, you’ll understand why. Sweet onion relish made with apple cider vinegar—sounds strange, tastes incredible.
We made 24 pints last June and they lasted our family almost exactly one year. So this is the batch size my recipe is built for.
You’ll need:
• 25 lbs onions (weigh with skins on)
• 10 tbsp salt (for drawing out moisture)
• 10 cups apple cider vinegar
• 5 cups sugar
• 5 tablespoons mustard seed
• 5 teaspoons dry mustard powder
Pay close attention here: That’s 5 TABLESPOONS of mustard seed but 5 TEASPOONS of dry mustard powder. I made the mistake of using tablespoons for both one year and ruined the entire batch.
Run the onions through a food processor to mince. Salt them and let them sit 45 minutes to draw out moisture. Rinse and drain well.
Bring the brine to a boil, add onions, return to boil, and simmer 20-30 minutes. You’ll notice the relish takes on a pink-orange hue during cooking. That’s totally normal.
Fill jars to ½ inch headspace and water bath can for 15 minutes.
We use this as a mix-in for cold pasta salads, but it’s also fantastic on burgers and hot dogs.
Sweet Onion Relish
