Sweet Onion Relish
Source of Recipe
David Narsai
List of Ingredients
4 cups Onions, sweet, chopped (see notes below)
1 cup Vinegar, white
1 tablespoon Mustard Seeds
1/2 teaspoon Ajawein Seed (Indian Spice) OR 1 1/2 teaspoons Celery seed
1/2 teaspoon Allspice, ground
1/4 teaspoon Pepper flakes, red
1 teaspoon Coriander, ground
1/2 cup Sugar, Brown Recipe
Mix together all ingredients. Pack into a 1 quart glass or plastic container. Refrigerate for 1 week before using. To retain maximum crunch, this relish is not heat-sterilized, so it must be kept refrigerated.
If you are looking for the sweetest onion, always select the flattest shape. The more rounded or globular it is, the hotter it generally is. Sometimes the tops of the onions almost seem to be slightly depressed in the center. They will have the thickest layers and the sweetest flavor.
A yellow Granex by any other name might be a Maui or Vidalia. These are among the sweetest, gentlest onions you are ever likely to see. Several other varieties show up occasionally such as Imperial Sweet from Imperial Valley, Ca and Walla Walla from Washington. The same Granex variety grown in other locations produces a fairly normal yellow onion that is not and ordinary in flavor. But there is something in the soil and climate of Vidalia, Ga. and Maui, Hawaii, that emphasizes the sweetness. These onions are available only in the spring, and they don't hold well in storage. The moisture content is much higher than in the common varieties, and they tend to spoil quickly.
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