Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 65% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/02/2025. See terms.
Join now
Red onion and balsamic relish

Red onion and balsamic relish

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
24
Difficulty
Moderate
Remember to add a pinch of love before bottling this sweet and tangy relish.

Ingredients

Olive oil

1 tbs

Red onion

1500 g, Halved, thinly sliced

Salt

1 tsp

Garlic

4 clove(s), Crushed

Brown sugar

½ cup(s), (110g)

Balsamic vinegar

½ cup(s), (125ml)

Instructions

  1. Heat the oil in a large frying pan or wide saucepan over high heat. Cook the onion and 1 teaspoon of salt, stirring occasionally, for 20 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Stir in the sugar and vinegar and cook, stirring, for 3 minutes. Season with extra salt.
  2. Spoon the hot relish into sterilised jars (see tip, below). Seal while hot. Store in the fridge for up to 3 months.

Notes

SERVE WITH cold meats such as ham, roast beef or pastrami, as well as barbecued steak or chicken. It's delicious on steak sandwiches and burgers, too.JAR PREP: Preheat oven the 120⁰C. Cover jars and lids in a pan with warm water, bring to the boil and boil, uncovered, for 20minutes. Remove using tongs, place on a wooden board and dry in oven.

You might like

You might like