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.
sustainability wench 
Sounds devine
That looks wonderful! I will have to try it soon!
I realised I forgot to write about the maple syrup – have now adjusted the recipe. Don’t forget the maple syrup!
Oh! that does make a difference! Thanks for the notice!
Arthur!