Red and White Onion Relish

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This recipe is adapted from a recipe I found in Country Living.  It was so good on hamburgers I decided to try it on hot dogs and I’m glad I did. The red and white onions simmer with vinegar, sugar, and aromatic cumin seeds to create a tangy-sweet alternative to the more traditional pickle relishes. Since this relish needs to marinate for several days, it should be prepared at least a few days before you want to serve it.


1 1/2 cup(s) chopped red onion
1 1/2 cup(s) chopped white onion
1 cup(s) distilled white vinegar
1/2 cup(s) sugar
1/2 teaspoon(s) tricolored peppercorns, crushed
1/2 teaspoon(s) cumin seeds


Combine all ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat to medium low and cook the onions for 15 minutes. Cool completely. Place the relish in a covered container and let marinate, in the refrigerator, for 1 week. Store refrigerated in a covered container for up to 3 weeks.

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