Fresh onions
store for a long time in the pantry (and/or freezer), however not for as long
as to reach the beginning of the next harvest… so we went looking for a recipe
that wasn’t full of strong flavours with the onions, so this relish can be
utilised in many cooking recipes or served straight from the jar with other
accompaniments. Ideal for adding into burgers, quiche,
savoury scrolls and other baked goods, rosemary onion relish is also fantastic
on crackers with cream cheese (or brie), or with bruschetta.
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Ingredients for
ROSEMARY 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, Brown, Red or White
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1.3kg (3 pounds)
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6kg (13 1/2 pounds)
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Fresh Rosemary, Finely Diced
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1 tablespoon
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4 1/2 tablespoons
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Sugar, White
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1 cup
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4 1/2 cups
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Apple Cider Vinegar (5% Acidity)
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1 cup
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4 1/2 cups
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Soy Sauce
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1 tablespoon
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4 1/2 tablespoons
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Salt, Finely Ground
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Pinch
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1 teaspoon
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White Pepper, Finely Ground
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Pinch
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1 teaspoon
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METHOD:
2. Peel and finely dice onions. Wash and finely dice the rosemary.
3. 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.
4. 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.
5. Remove jars from hot water and place onto a
heatproof surface i.e. tea towel. 
6. Fill jars with hot rosemary onion relish,
filling to 0.5cm (1/4 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
7. Using a non-metal utensil, remove any bubbles
and add more relish if required to correct the headspace if it dropped below 0.5cm
(1/4 inch) from the jar rim.
8. Wipe jar rims with a damp paper towel to
remove any food residue.
9. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
10. Process jars in water bath for
time as listed on the chart below.
11.
Return jars of rosemary 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.
12. 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.
13.
After 12-24 hours: check jars have sealed before labelling and dating clearly.
14. Store jars of rosemary 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.
15. Refrigerate jars upon opening and consume
contents within 5-7 days.
NOTES:
o Do not add any oil to
this recipe;
o Store fresh rosemary in a jar of water in the
refrigerator to keep it fresh and soft. You can also dehydrate any leftover rosemary
leaves;
o Add extra rosemary if you like;
o Substitute apple cider vinegar for other vinegars
if they are minimum 5% acidity;
o Substitute soy sauce for Worcestershire sauce;
o Try using brown sugar, red onions and balsamic vinegar;
o Substitute the rosemary for fresh thyme (and add 1-2
finely minced garlic cloves);
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.
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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 |
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