Pickled Red Onion Relish

Pickled Red Onion Relish

A Bold New Staple for Your Pantry

There’s nothing wrong with a good tomato sauce or classic applesauce, but sometimes, your kitchen (and your taste buds) are craving something unexpected.

Pickled Red Onion Relish.

This vibrant, tangy condiment strikes the perfect balance of sweet and sharp, making it the ideal finishing touch for everything from burgers and tacos to grain bowls and charcuterie. And best of all, it’s fast, easy, and a fantastic way to put your Hungry Artisan Food Mill and Canning Kit to work.

🧅 Why You’ll Love This Relish

  • It’s quick: From prep to jar in under 30 minutes.

  • It’s versatile: Serve it cold, warm, or straight out of the fridge.

  • It preserves beautifully: Keep it shelf-stable for months or gift it with pride.

  • No knife skills needed: Let the food mill handle all the prep.

🛒 Ingredients (Yields 4 half-pint jars)

  • 2 lbs red onions, peeled & quartered

  • 1 ½ cups apple cider vinegar

  • ½ cup water

  • ½ cup sugar

  • 1 tsp salt

  • 1 tsp yellow mustard seeds

  • ½ tsp chili flakes (optional, for heat)

  • 1 bay leaf

  • 3 sprigs fresh thyme (or ½ tsp dried thyme)

🛠 Tools You’ll Need

👩🍳 Step-by-Step Instructions

1. Prep Your Onions

Peel and quarter the red onions. Blanch them quickly in boiling water (just 1 minute), then drain and let cool slightly.

Set up your Hungry Artisan Food Mill with the medium disc, and run the onions through to get the perfect relish consistency—chunky but uniform, without the harsh bite of raw onions.

2. Create the Pickling Base

In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, chili flakes (if using), thyme, and bay leaf. Bring to a simmer until the sugar dissolves.

Add your milled onions into the pickling mix and simmer for 10–15 minutes, letting the flavors infuse and the liquid thicken slightly.

3. Can It Up

Using your Hungry Artisan Canning Funnel, ladle the hot mixture into sterilized jars, leaving ½ inch of headspace. Wipe rims, seal with lids, and tighten bands.

Process in a boiling water bath for 10 minutes. Let cool fully before labeling and storing.

🧊 Storage Tips

  • Shelf-stable: Sealed jars can be kept in a cool, dark pantry for up to 1 year.

  • Refrigerator: Opened jars last 2–3 weeks. (But you’ll finish it before then.)

✨ Flavor Variations

  • Add a splash of maple syrup for a deeper, earthy sweetness.

  • Swap thyme for rosemary or oregano for a Mediterranean vibe.

  • Throw in a few crushed garlic cloves during simmering for extra punch.

💡 Serving Ideas

  • Spread on burgers or grilled cheese

  • Spoon over tacos, pulled pork, or hot dogs

  • Pair with goat cheese on crostini

  • Toss into a grain bowl for a pop of flavor

👇 Get the Tools That Make It Easy

Want a smooth prep and pro-level results?

🛠️ Shop the Hungry Artisan Food Mill →
🫙 Grab the 8-Piece Canning Kit →

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