Pickled Red Onion Relish  

4-6     5 minutes + marinate 1-4 hours    

Pickled onions, peppers, cucumbers and other vegetables have a special place in barbecue. The best joints will usually feature them somewhere on the menu. I really love it when you can find a pickled topping “bar” and you can pick and choose as much as you want.

Be sure to use red onions to naturally add the beautiful red coloring to your plate.

¼ cup rice vinegar

2 tablespoons sesame oil

3 tablespoons pineapple juice

1 teaspoon Dijon mustard

1 teaspoon soy sauce

1 teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 red onion, sliced thin in a julienne fashion

1 sweet yellow or Vidalia onion, sliced thin in a julienne fashion

1 carrot, sliced thin in a julienne fashion

1. In a small bowl, whisk together rice vinegar, sesame oil, pineapple juice, Dijon mustard, soy sauce, garlic powder, salt, and pepper until well-combined. Set aside.
2. Place the red onion, sweet onion, and carrot into a large bowl and pour the marinade over.
3. Toss to coat well, cover and refrigerate for 1- 4 hours.
4. Serve chilled as a side salad or as a condiment.