Dill Pickle Relish Canning Recipe
A tangy homemade relish that beats anything from the store — perfect for burgers, potato salad, and deviled eggs.
Pickled Red Onions
Pretty in pink and perfect on sandwiches, tacos, and grain bowls — they add crunch and brightness to almost anything.
Instructions
- Pack onions into a jar.
- Warm vinegar, water, sugar, salt, peppercorns, and bay leaf until sugar dissolves.
- Pour over the onions; press down so they are submerged.
- Cool, then refrigerate. Ready in 1 hour, best after a day.
Chef's Notes
These are a quick refrigerator pickle — no canning needed. They keep about 3 weeks in the fridge and only get better with time.