Last month’s digital Pie Party was a total success—as in 1,500 participants of success! I had such a great time sharing my S’more Pie recipe and reading all of your posts that I couldn’t wait to be a part of this month’s digital Pickling Party.
I’ve become a grilling guru this summer, at least from a city dweller’s perspective. Although I can’t get my hands on a real, outdoor grill, I’ve been firing up the flames under my stovetop grill pan for Grilled Sirloin Sliders, Grilled Buffalo Shrimp and my latest creation, grilled Andouille sausage topped with my homemade Pickled Red Onion and Carrot Relish.
It’s the ultimate grilling condiment for transforming your everyday burgers, dogs and chops into all-star main dishes loaded with the perfect balance of spicy, sweet and tangy tastes. Best of all, it’s ready to eat in just 15 minutes and will last up to two weeks in your fridge. Dig in to the recipe below and share a link in the comments to your Pickling Party creation!
Pickled Red Onion & Carrot Relish
Yield: 2 pints
- 1 large red onion, sliced into thin rings
- 1 large carrot, peeled and diced (small)
- 1 cup white vinegar
- 3 Tablespoons sugar
- ½ teaspoon crushed red chili flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- Blanch the sliced onions and diced carrots in a small saucepan of boiling water for one minute.
- Strain the vegetables into a colander and then return them back to the pan.
- Add the white vinegar, sugar, crushed red chili flakes, pepper and salt. Then add just enough water to cover the vegetables. Bring the mixture to a boil and cook it for one minute.
- Pour the pickled relish (with the liquid) into jars and let it cool completely before sealing the jars. The relish will keep for up to two weeks in the fridge.
Recipe inspired by Rick Bayless.