Looks really good. The best way to keep the onion fumes from getting to your eyes is to position a fan so when it's blowing it's hitting the back of your head. That pushes all the fumes away from your eyes. Works like a charm 😁. I usually sit at my table with the fan behind me blowing on me. I don't shed a tear!
Thank you so much! I love all your canning recipes ! 🌷💕 😭Onion Tip: Cold onions easier on the eyes does not stop tears completely though! Looking forward to all the cutting onion without tears tips! 😃
You didn't miss it. I forgot to mention it. 😔 The first time I made this relish I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
Hmm. It's a hard taste to describe. Like a tangy onion but slightly sweet? It sounds weird ... LOL But it's good! I wonder if you could make a 1/4 batch just to try it?
What kind of food do u use this with. I’d love to try it!! I just read a comment where u said u use in place of onions. Perfect I will for sure be making this now. Seems I’m always running out of onions
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
The jars were warm. The guideline is to have food, jars, and canner water around the same temperature - whether that’s hot, warm, room temp, or cold. 🙂
@@foodprepguide It's a vine and grows a pear shaped green fruit which has a flavour like zucchini. We call them Chokos here in Australia. I'm trying to find out how to can them. The vines are really prolific and it's hard to use them all even if i give away tons! Thank you for the reply! 💜
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
@@foodprepguide Thank you for that insight. I have about 25# of onions that I was trying to find a recipe for and this sounds great. I have been freeze drying them as we use LOTS of onions, but I wanted to do something different with them. I will reach out when I have tried this recipe.
Another trick for chopping onions. Put a very wet paper towel Between you and the onion and that wet paper towel supposed to absorb a lot of it that came from six sisters channel Do you have the written recipe for the onion relish?
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
Another trick for chopping onions. Put a very wet paper towel Between you and the onion and that wet paper towel supposed to absorb a lot of it that came from six sisters channel
Sounds really good. Ty for teaching me another new recipe. Blessings friend 😊
My pleasure! ❤️
Looks really good.
The best way to keep the onion fumes from getting to your eyes is to position a fan so when it's blowing it's hitting the back of your head. That pushes all the fumes away from your eyes. Works like a charm 😁.
I usually sit at my table with the fan behind me blowing on me. I don't shed a tear!
Thank you for the info! Definitely trying that!! 🙂
Easiest is putting a small fan blowing across your hands as you prep the onions. Thank you for the recipe.
Thank you! 🙂
I saw one of your videos not too long ago, love your videos, the way you explain everything. Thank you for doing these videos which help a lot of us.
It’s my pleasure! ❤️ Welcome to the channel. 👋
Thank you so much! I love all your canning recipes ! 🌷💕
😭Onion Tip: Cold onions easier on the eyes does not stop tears completely though! Looking forward to all the cutting onion without tears tips!
😃
Apparently the trick is cold and wet! I’ll be trying that next time. 🙂
Thank you ❤
My pleasure! 😊
A candle burning near onions you're cutting. Son, a chef taught me
Ah! That make sense. Going to try it, thank you!!
I will try that! Thanks!
That looks delicious. Did I miss you talking about how you use it?
You didn't miss it. I forgot to mention it. 😔 The first time I made this relish I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
@@foodprepguidethis is going to be wonderful to have on hand, thanks Jordan !
Thank you for explaining that the weight of onions needed is weight before prepping. That isn't always clear
You’re welcome! 😊
May I ask what does it taste like? I am not crazy about onions but this might be a way for me to get more into my diet.
Hmm. It's a hard taste to describe. Like a tangy onion but slightly sweet? It sounds weird ... LOL But it's good! I wonder if you could make a 1/4 batch just to try it?
What kind of food do u use this with. I’d love to try it!! I just read a comment where u said u use in place of onions. Perfect I will for sure be making this now. Seems I’m always running out of onions
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
When canning this did you start out with hot jars and hot product or room temp. or does it not matter?
The jars were warm. The guideline is to have food, jars, and canner water around the same temperature - whether that’s hot, warm, room temp, or cold. 🙂
Is there a link to this recipe. I could not find it in the description.
No, we don’t have it typed up yet. I’ll update the description when it’s published. But all the ingredients and process are detailed in the video. 🙂
Have you ever used Vidalia onions for this recipe? Do you think they would be too sweet?
I've used vidalia and yellow. I can't tell much of a difference. :)
Yum! Have you ever canned Chayote? Thank you for your videos!
No, I’ve never heard that term. What is it? And you’re welcome! 😊
@@foodprepguide It's a vine and grows a pear shaped green fruit which has a flavour like zucchini. We call them Chokos here in Australia. I'm trying to find out how to can them. The vines are really prolific and it's hard to use them all even if i give away tons! Thank you for the reply! 💜
Soak the onions in water for an hour then peel them, The skins just slip off and your eyes wont tear up.
I’ll try that next time! Thank you. 😊
I hope you saved those onion skins and ends to use when you make your different broths
Absolutely! They’re sitting in the freezer until I’m ready. ❤️
How do you use your onion relish?
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
@@foodprepguide Thank you for that insight. I have about 25# of onions that I was trying to find a recipe for and this sounds great. I have been freeze drying them as we use LOTS of onions, but I wanted to do something different with them. I will reach out when I have tried this recipe.
Another trick for chopping onions. Put a very wet paper towel Between you and the onion and that wet paper towel supposed to absorb a lot of it that came from six sisters channel Do you have the written recipe for the onion relish?
Thank you! 😊 We don't have this recipe published on the blog yet.
What's your favorite use of the onion relish?
The first time I made it I only used it as a sandwich spread and as an addition to my pasta salad sauce. But then I was cooking one night and realized I was out of onions, so I added 2-3 Tablespoons of the onion relish instead of fresh chopped onions, and it was so good!! So now I use it for anything and everything! ❤️
Another trick for chopping onions. Put a very wet paper towel Between you and the onion and that wet paper towel supposed to absorb a lot of it that came from six sisters channel
Thank you!