Rosemary Onion Relish

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 12 cups per batch
      
A simple method to make a special preserve you will find yourself using every day instead of fresh onion to add extra flavour into your cooking...fantastic on crackers with cream cheese (or brie), added into burgers or quiche, savoury scrolls and other baked goods.
   
Ingredients:
4kg (9lb) onions
3 tablespoons finely diced fresh rosemary
3 cups sugar
3 cups apple cider vinegar (5%)
3 tablespoons soy sauce
Pickling salt
White pepper
   
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish.

Make relish.
Peel and finely dice onions. Wash and finely dice the rosemary. Combine the onions, rosemary and sugar in a large pan. Bring to a boil then simmer for 10 minutes or so, until onions have released their juice and reduced a little. Add remaining ingredients and cook until thick. Season to taste.
 
Prepare lids.
Place the lids into a bowl of boiling water. Remove from the water when ready to place onto jars.

Ladle hot relish into hot jars.
Immediately spoon the hot relish into the hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
 
Process jars in a boiling water canner for 10 minutes.
Process jars of relish in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.   

Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
 
TIPS
  • Add extra rosemary if you like;
  • Substitute soy sauce for Worcestershire sauce;
  • Try using brown sugar, red onions and balsamic vinegar;
  • Substitute the rosemary for thyme (and add a few finely minced garlic cloves);
  • Substitute apple cider vinegar for other vinegars.
    
              



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