Sweet Onion Relish
As you’ll see, I really didn’t do anything terribly complicated here, just fired all of the ingredients into a pot and let it simmer for about an hour. The vinegar and sugar quantities are based on what is hopefully a happy medium between a couple of different batches that I made, the first of which definitely turned out a lot sweeter than the original and the second, which was considerably less so. The truth, as always, is somewhere in between.
- 500g red onions
- 250ml white vinegar
- 190g sugar
- 2 tsp caraway seeds
- 1 tsp salt
You’ll also need:
- Jar(s) with approx. 500ml capacity
- First you’ll need to prepare the jar(s) that you’re going to use for the relish. Turn your oven on to 140C. Wash the jars in hot soapy water, rinse thoroughly, and sterilise, either by boiling in water for 10 minutes and then drying in the oven or just by keeping the jars in the oven for at least 30 minutes before using. Sterilise lids by dipping in boiling water and allowing to dry thoroughly on a tea towel.
- Slice the onions thinly.
- Place the onions, vinegar, sugar, salt and caraway into a large saucepan over a medium heat. Bring to the boil. Reduce the heat and simmer, uncovered, for about an hour, stirring occasionally. The liquid should have reduced considerably and what’s left will be syrup-like.
- Fill your warm jars to within 3mm of the top with the relish, seal and label. Allow to cool and store in a cool dark cupboard. You could use it straight away but it’s probably better if you forget about it for a few weeks and let it mature a bit.
- For some reason, I fancy trying this with allspice berries in place of the caraway.
- About 500ml of relish. Just add goat’s cheese.