Zippy Onion Relish Recipes
ZIPPY ONION RELISH
This is an onion relish recipe that I cut out of BHG magazine possibly 30 years ago, it was submitted to them by Mrs. Nancy L. Mosiello, Concord, N.H. I make it a few times a year, especially if we are having grilled Italian sausage, but it's good on hotdogs and hamburgers as well. When my children were little I left out the red pepper because they were sensitive to any spiciness but it is easily adjusted to your tastes. The recipe is also easily halved if you won't use it up within two weeks.
Provided by janiceherd
Categories < 60 Mins
Time 35m
Yield 2 1/2 Cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart saucepan combine the onions and water. Bring to boiling (this is more like sizzling since it's so little water); reduce heat.
- Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper.
- Simmer, covered, about 20 minutes or until onions are just tender.
- Serve hot or chilled. Store remaining sauce in refrigerator for up to two weeks.
Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 145.4, Carbohydrate 5.6, Fiber 0.8, Sugar 3.4, Protein 0.6
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
SPICY ZUCCHINI RELISH
I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ZIPPY ZUCCHINI
This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!
Provided by Susan Sunderman
Categories Side Dish Vegetables Squash Zucchini
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.7 g, Cholesterol 131.3 mg, Fat 24.5 g, Fiber 1.7 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 960.1 mg, Sugar 3.9 g
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