The house stinks like onions.
1 pound of chopped purple onions which have been salted and left to drain overnight, in fact.
I like onions as much as the next person, but when all you smell is the raw smell of onions permeating throughout your entire house from 12 hours of salting and draining, it’s kinda gross.
I should really get moving on finishing the relish. All I have left to do is put the cans on to sterilize while I boil the brine + veggies for a few minutes and then divvy everything up and process them for shelf-stability.
…It’s just a matter of getting going at this point…