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Ingredients for
CARAMELISED RED ONION
RELISH
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Yield: 4 cups
(1 Litre
/ 1 Quart)
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Yield: 18 cups
(4.5 Litres / 9 Pints)
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Onions, Red, Thinly Sliced
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8 cups
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36 cups
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Sugar, Brown
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1/2 cup
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2 1/4 cups
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Red Wine i.e. Shiraz or Pinot Noir
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2 cups
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9 cups
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Balsamic Vinegar (5% Acidity)
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1/3 cup
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1 1/2 cups
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Salt, Finely Ground
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Pinch
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1 teaspoon
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Black Pepper, Finely Ground
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Pinch
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1 teaspoon
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1. Clean jars and equipment by washing in hot soapy water and rinsing well before use.
2. Prepare jars (if they require pre-heating,
i.e. twist top jars) in a pot lined with a cloth. 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 the hot water until ready to fill.
3. Peel onions, discard skins. Cut in half then
thinly slice (or use a mandolin). Place sliced onions into a large, deep
pan with the brown sugar. Stir to combine. Cook on low to medium heat, for
approximately 20 minutes, as they release their juices and caramelise.
.jpg "Cook onions and sugar on low heat, as they release their juices and caramelise")
4. Place lids into a heatproof bowl and cover the
lids with boiling water. Remove the lids from the water when you are ready to
place them onto the jars to seal. 5. Stir the red wine
and balsamic vinegar into the onions. Bring to a boil and then simmer for
a further 10-15 minutes until the liquid has mostly
evaporated, concentrating the flavour of the relish. Season with salt and
pepper at the end (to taste).
6. Remove jars from hot water and
place onto a heatproof surface i.e. tea towel.
7. Fill jars with hot caramelised red onion
relish, filling to 1cm (1/2 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
8. Using a non-metal utensil, remove any bubbles
and add more relish if required to correct the headspace if it dropped below 1cm
(1/2 inch) from the jar rim.
9. Wipe jar rims with a damp
paper towel to remove any food residue.
10. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
11. Process jars in water bath for time as listed
on the chart below.
12.
Return jars of caramelised red onion relish into the pot of boiling water and
boil for the processing time stated below. Start the timer once the water comes
back to a full boil.
13. Turn off the heat source once the time is up. Remove jars from hot
water after 5 more minutes. Cool jars overnight on a heatproof surface i.e.
wooden board or towel. Do not adjust lids during this time.
14. After 12-24 hours: check jars have sealed before labelling and
dating clearly.
15. Store jars of caramelised red onion relish in a cool, dark and dry
place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed
during storage, and not flex up or down when pressed (which indicates jar seal
failure, do not consume).
TIP: wait
4-6 weeks before opening vinegar preserves, to allow the vinegar flavour to
subside.
16. Refrigerate jars upon opening and consume contents within 2 weeks.
NOTES:o Do not add any oil or
butter to this recipe;
o Add dried chilli flakes if
you like;
o Substitute balsamic vinegar for another vinegar (if
they are minimum 5% acidity);
o Different red wine varieties can be used – use one you like the flavour
of;
o A little fresh rosemary or thyme can be added to this recipe (little
goes a long way!)
o The sugar can be reduced in this recipe, however it
balances the vinegar flavour and helps to draw out moisture from the onions in
the beginning of the recipe, so stir carefully and reduce heat to prevent
sticking. You may need to add the wine earlier to prevent it sticking.
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Jar Size
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Altitude
≤ 1,000 feet
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Altitude 1,001 - 3,000
feet
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Altitude 3,001
- 6,000
feet
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Altitude
≥ 6,000
feet
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Hot Pack
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≤ 1 Litre
(quarts)
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10 minutes
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15 minutes
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20 minutes
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25 minutes
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Author:
Megan Radaich
Image credit: Megan Radaich
Learn More: Pickling
Guide, available HERE