Another relish made with vegetables straight from my garden! This is my first year growing regular white and red onions and I don't know why I waited so long. These babies were beautiful! and this relish does them proud.
This recipe is from Kevin West's "Saving the Season."
This recipe makes approximately three 500 ml jars.
3 lbs sweet onions
1 red pepper, roasted, seeded and peeled
2 1/2 cups apple-cider vinegar
3 tbsp sugar
1 tbsp, plus 2 tsp molasses
1 tbsp kosher salt
1 1/2 tsp yellow mustard seeds
1 dried red chile, minced, or to taste
3 allspice berries
1 cardamon pod, crushed (or 1 tsp ground cardamom)
Freshly ground black pepper
Cut the onions and the red pepper into 1/4 inch dice.
Combine all the remaining ingredients except the black pepper in a large pot and bring to a boil. Add the diced onions and peppers, return to a boil and simmer 30 minutes, until the onions are translucent but still firm. Remove from the heat, discard the allspice, cardamom, cloves and chile pepper (optional). Add several grinds of black pepper.
Using a slotted spoon, pack the hot relish into the jars, leaving a 1/2-inch headspace. Distribute the syrup among the jars- use a skewer to release any air pockets. Add more syrup if needed. If you run out of syrup you can use more cider vinegar.
Wipe the rims, seal the jars and process in a steam canner for 10 minutes.