Relish That Red Onion Relish

Tamara Novacoviç’s garden is in full bloom, and so is her dedication to marmalades, jams and relishes.
By Tamara Novacoviç

If you love preserving and all those lovely jars of jams, marmalades, dips, chutneys that lurk from the darkness of your pantry, waiting to be used in numerous spectacular combinations, then you simply have to try this one. Usually, home made preserves are the evidence of hard work and good times spent in the kitchen and/or garden, an archive of one’s garden and life. Looking at the jars can bring you such a sense of satisfaction. You made it yourself. I have a soul of the preserver, I am simply so excited about the idea of home made canned goodies that represent various seasons and are meant to be enjoyed all year round. The bulk of canning is mostly done in summer, when nature feels very generous and provides with splendid flavors that have to be preserved. Although you may feel like it’s too early for preserving, I like to get some work done ahead. Plus, there is fruit that won’t be available later in August and September, so I make my homework on time. So far I have preserved lovely sour cherries and raspberries. And another fruit, but I will tell you about it in future posts. And red onion.

This year we have ourselves some red onions in our garden-for the first time. I just had to preserve some. This tangy and sweet relish is incredible. It goes great with burgers, grilled/baked meat, on top of toasts, crackers or bruschetta, with goat cheese…various possibilities. It keeps well in the fridge for a few weeks.
The recipe is adapted from lovely blog Cooks and Bakes by Maja.

Red onion relish
 
If you love preserving and all those lovely jars of jams, marmalades, dips, chutneys that lurk from the darkness of your pantry, waiting to be used in numerous spectacular combinations, then you simply have to try this one.
Author:
Recipe Type: Side Dish
Ingredients
  • 34 oz (1 kg) red onion
  • 25 oz (750 g) sugar
  • 1.6 oz (50 g) raisins
  • 1 jalapeno pepper
  • 2 bay leaves
  • 5 whole cloves
  • 1 cup (250 ml) white wine
  • 1 cup (250 ml) vinegar
Instructions
  1. Slice onions thinly, combine with sugar, cover and let stand for an hour.
  2. Add the rest of the ingredients and cook everything until it boils. Lower the heat and cook for 1 hour. Remove from heat and place into sterilized jars.
  3. Note: this recipe makes 1 large jar (1 kg) of onion relish.
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