Red onion and balsamic relish
PersonalPoints™ per serving
Remember to add a pinch of love before bottling this sweet and tangy relish.
1500 g, Halved, thinly sliced
4 clove(s), Crushed
½ cup(s), (110g)
½ cup(s), (125ml)
- 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.
- Spoon the hot relish into sterilised jars (see tip, below). Seal while hot. Store in the fridge for up to 3 months.
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.