Beautiful Easy Red Onion Relish

9 Jun

Last night I found a bag of red onions that were starting to go a little fuzzy and ‘aged’. Time to chop them up and preserve what I could.


I was limited in my ingredients (had forgotten to buy brown sugar, had no balsamic or malt vinegar, also no red wine). I found a recipe on the web that I tweaked to suit my needs. I did drink three glasses of New Zealand sauvignon blanc during the making of it, which I’m sure made my culinary experimentation even better. The finished product was a beautiful warm and sweet and tangy burgandy-coloured relish. Unfortunately, drinking the wine also made my memory of exact measurements a bit vague. I’m thinking it went like this:

  • Slice about 8 red onions, and sweat them in a pan with half a cup of white sugar until they’re almost transparent (don’t use oil or butter) – stir regularly. This bit took quite a bit of time, maybe 30 minutes or so.
  • Add 1 cup of apple cider vinegar, and another cup of sugar, couple of tablespoons of maple syrup, a teaspoon of salt and some pepper. Cook and stir until jammy – mine took at least 20 minutes.

This only made THREE QUARTERS OF A JAR.  So I recommend bumping up the quantities.  Serve on crackers with cheese, or on pizza, or mix into stews.

Today I bought red onion seeds and red onion seedlings. The seeds are hopefully germinating on my windowsill. I’ll be making far more than three quarters of a jar next time.



5 Responses to “Beautiful Easy Red Onion Relish”

  1. Janine Lee Milne June 9, 2013 at 9:28 am #

    Sounds devine

  2. Arthur in the Garden! June 9, 2013 at 1:14 pm #

    That looks wonderful! I will have to try it soon!

    • sustainabilitywench June 10, 2013 at 12:24 am #

      I realised I forgot to write about the maple syrup – have now adjusted the recipe. Don’t forget the maple syrup!

      • Arthur in the Garden! June 10, 2013 at 12:25 am #

        Oh! that does make a difference! Thanks for the notice!



  1. Leftover Mashed Spud Deliciousness | sustainability wench - June 10, 2013

    […] eggs, and lots of homemade relishes and sauces on the side. Tonight I had it with my increasingly famous red onion relish.  So so so […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: