Return to Content

Sweet Onion-White Wine Relish

by

Yield: About 1-1/2 quarts

Ingredients:

  • 4 pounds sweet onions (I like the Walla Walla onions from Washington, but there are others in the market that work as well)
  • 1 cup dry white wine
  • 1 cup white wine vinegar
  • 3 cups sugar
  • salt and pepper to your taste

Instructions:

1. Peel and very thinly slice onions. Combine wine, vinegar, and sugar in a large saucepan or Dutch oven and heat gently until sugar is dissolved, stirring occasionally. Bring just to boil.

2. Add onions; they will fill the pan but will soon wilt. Cook over medium heat, stirring constantly, until onions are transparent and soft enough to cut with spoon, 25 to 30 minutes.

3. Remove from heat. Season to taste with salt and pepper. While still hot, spoon into sterilized jars and seal them. Store in cool place.

Additional Notes:

The Yankee Cook found this relish, which tastes a bit like bread-and-butter pickles, to be extremely sweet. She suggests that you cut the sugar down to 2-1/2 cups if you want to taste the onions.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order