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The Sweet Sting of Success: Crafting Walla Walla Onion Relish

The scent of caramelized onions always takes me back to summers spent with my grandmother. Her garden, a riot of color and fragrance, always yielded an abundance of Walla Walla onions, sweet and mild enough to eat like apples. One particular summer, she decided to try her hand at onion relish, and the result was a revelation. That sweet, tangy, and slightly spicy condiment became a staple on everything from grilled sausages to simple cheese sandwiches, forever etching itself into my culinary memory. The subtle sweetness of those legendary onions, transformed into a complex, flavorful relish, is a taste I’ve been chasing ever since.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: Varies (until onions are transparent)
Total Time: Several hours (includes standing time)
Yields: 8 .5 pints
Dietary Type: Vegan, Gluten-Free

Ingredients

5 lbs onions (Walla Walla recommended, but other sweet onions can be substituted)
1/4 cup salt
1/2 quart apple cider vinegar
1 teaspoon turmeric
1 teaspoon pickling spices (a pre-mixed blend readily available in most supermarkets)
4 ounces chopped pimiento
1 cup sugar (granulated white sugar is standard, but brown sugar adds a deeper molasses flavor)

Equipment Needed

Large glass bowl
Enameled or stainless steel pot (avoid reactive metals like aluminum)
Cheesecloth (for containing pickling spices)
Canning jars (8 .5 pint jars), lids, and bands
Jar lifter
Large pot for water bath canning

Instructions

Begin by preparing the onions. You can either chop them finely by hand, embracing the therapeutic rhythm of the knife, or use a food processor for a quicker, albeit less romantic, approach. If using a food processor, be careful not to over-process the onions into a puree; you want a fine dice.
Turn the chopped onions out into a large glass bowl. This is important, as metal bowls can react with the onions and salt. Add the 1/4 cup of salt and mix well. The salt will draw out moisture from the onions, which is crucial for achieving the desired relish consistency.
Allow the salted onions to stand for at least 30 minutes, but preferably an hour. During this time, you’ll notice a significant amount of liquid accumulating in the bowl.
After the resting period, drain the juice from the onions and discard it. This step helps to mellow the onion’s sharpness and prevents the relish from being overly watery.
Transfer the drained onions to an enameled or stainless steel pot. Avoid aluminum, as it can react with the acidity of the vinegar and affect the relish’s flavor and color.
Add the 1/2 quart of apple cider vinegar, 1 teaspoon of turmeric, 4 ounces of chopped pimiento, and 1 cup of sugar to the pot.
Prepare a cheesecloth ball containing the 1 teaspoon of pickling spices. Securely tie the cheesecloth with kitchen twine. This allows the spices to infuse the relish with their flavor without leaving any gritty bits behind. If you don’t have cheesecloth, you can add the pickling spices directly, but you’ll need to fish them out before jarring.
Add the spice ball to the pot.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until the onions are transparent. The cooking time will vary depending on the size of your onion pieces and the heat of your stove, but it could take anywhere from 45 minutes to an hour or more. The relish is ready when the onions are soft, translucent, and the liquid has thickened slightly.
While the relish is simmering, prepare your canning jars. Sterilize them according to manufacturer’s instructions. Keep the jars hot until ready to fill.
Once the onions are transparent, remove the spice ball from the pot and discard it.
Pack the onions and cooking liquid into the hot canning jars, leaving a 1/2 inch headspace. This is the space between the top of the relish and the lid of the jar.
Remove air bubbles by gently tapping the jars on the counter or using a non-metallic spatula to run along the inside of the jar.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place lids on the jars, followed by the bands, and tighten the bands finger-tight. Do not overtighten, as this can prevent the jars from sealing properly.
Process the jars in a water bath for 10 minutes. Adjust the processing time according to your altitude, following the guidelines provided by your local extension office or the USDA.
After processing, remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool.
Listen for the telltale “pop” as the jars seal. This indicates that a vacuum has formed inside the jar, creating a safe and shelf-stable product.
Allow the jars to cool completely before checking the seals. To check the seal, press down on the center of the lid. If it flexes, the jar is not properly sealed and should be reprocessed or stored in the refrigerator.

Expert Tips & Tricks

Don’t skimp on the salt. The initial salting step is crucial for drawing out moisture and softening the onions.
Use a good quality apple cider vinegar. The flavor of the vinegar will significantly impact the final taste of the relish.
Be patient while cooking. The onions need time to caramelize and develop their sweetness. Don’t rush the process.
Adjust the sugar to your liking. If you prefer a less sweet relish, reduce the amount of sugar slightly.
For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeno to the pot.

Serving & Storage Suggestions

This Walla Walla Onion Relish is incredibly versatile. Serve it alongside grilled meats, sausages, or vegetables. It’s also delicious on sandwiches, burgers, or crackers with cheese.

Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate the relish and use it within a few weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	232 kcal	N/A
Calories from Fat	2 g	1 %
Total Fat	0.3 g	0 %
Saturated Fat	0.1 g	0 %
Cholesterol	0 mg	0 %
Sodium	3742.3 mg	155 %
Total Carbohydrate	55 g	18 %
Dietary Fiber	4.2 g	16 %
Sugars	37.4 g	149 %
Protein	2.8 g	5 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Brown Sugar Variation: Substitute brown sugar for white sugar for a richer, molasses-like flavor.
Spice It Up: Add a pinch of red pepper flakes or a finely minced jalapeno pepper for a spicy kick.
Herby Twist: Incorporate fresh herbs like thyme or rosemary into the relish during the cooking process.
Balsamic Glaze: Substitute a portion of the apple cider vinegar with balsamic glaze for a sweeter and more complex flavor profile.
Different Onions: While Walla Wallas are ideal, other sweet onions like Vidalia or Maui onions can be used.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of vinegar?
A: While apple cider vinegar is recommended for its flavor, white vinegar can be used as a substitute, although it will result in a slightly different flavor profile.

Q: Do I really need to salt the onions first?
A: Yes, salting the onions is an essential step for drawing out moisture, softening the onions, and mellowing their sharpness.

Q: How do I know if my jars are properly sealed?
A: After processing, you should hear a “pop” as the jars cool. The lid should also be slightly concave and not flex when pressed down.

Q: Can I make a smaller batch of this relish?
A: Yes, you can easily halve or quarter the recipe. Just be sure to adjust the cooking time accordingly.

Q: What if I don’t have pickling spices?
A: You can create your own blend of pickling spices using ingredients like mustard seeds, coriander seeds, allspice berries, cloves, and bay leaves.

Final Thoughts

There’s something deeply satisfying about preserving the bounty of the season, transforming simple ingredients into something truly special. This Walla Walla Onion Relish is more than just a condiment; it’s a taste of summer, a reminder of family, and a celebration of simple, delicious food. I encourage you to give this recipe a try, experiment with different variations, and create your own memories around this sweet and savory delight. And, most importantly, share it with those you love! I’d love to hear how your relish turns out! What did you pair it with?

Walla Walla Onion Relish Recipe