Storage: 12 months+
Yield: 12 cups per batch
Ingredients:
4kg (9lb) onions
3 tablespoons finely diced fresh rosemary4kg (9lb) onions
3 cups sugar
3 cups apple cider vinegar (5%)
3 tablespoons soy sauce
Pickling salt
White pepperPrepare 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 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.