Chop onions by hand (processor will cause onions to lose texture). Sprinkle 2 t of the salt on the chopped onions in a large strainer or colander, toss to mix well, and allow to sit over a large bowl for at least six hours, preferably overnight. Rinse well and press to remove liquid. Put water, vinegar and sugar in a medium saucepan and bring to a boil. Add onions, peppers, mustard seeds and remaining ½ t salt. Reduce to a simmer and stir well, cooking for 5 minutes. Remove from heat. Serve at room temperature. Keeps refrigerated for up to 3 weeks or can be canned in sterilized jars.

Each 1 T serving, 10 calories:  0 from fat, 2 g carbohydrate, 0.5 g protein, Sodium 60 mg, 

Regular table salt has additives that can cause the pickles to turn brown and the brine to cloud. Use only pure sea salt or kosher salt when making relishes and pickles.

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©2000 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org