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.
Small about 4 pint batch size recipe
Ingredients
- Onions: 5 lbs. sweet onions (e.g., Vidalia), finely chopped
- Vinegar: 2 cups apple cider vinegar (at least 5% acidity)
- Sugar: 1 to 1 ½ cups granulated sugar (adjust to your sweetness preference)
- Salt: 2 tablespoons sea salt or canning salt
- Spices: 1 tablespoon mustard seeds, 1 tablespoon celery seeds, and ½ teaspoon turmeric
Instructions
- Prep & Drain: Combine chopped onions and salt in a large bowl. Massage lightly and let sit for 30 to 60 minutes. Squeeze out excess liquid using a colander or cheesecloth and discard the liquid.
- Simmer: In a large pot, combine the drained onions, vinegar, sugar, and spices. Bring the mixture to a boil, then immediately reduce to a gentle simmer for 10–15 minutes, stirring frequently until thickened.
- Jar & Process: Ladle hot relish into sterilized half-pint or pint jars, leaving a ½ inch headspace. Remove air bubbles, wipe rims clean, and place on lids and rings
- Water Bath Canning: Process the jars in a boiling water bath for 10 to 15 minutes (adjust 1-2 minutes for higher altitudes). Carefully remove and let cool undisturbed overnight
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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.