My friend Annie is a fabulous cook and pickles and preserves her way through the season using the produce from around Hepburn and Malmsbury, where she lives.
1.5kg brown onions, peeled and sliced
500g cooking apples such as granny smith, peeled, cored and sliced
zest and juice of 1 lemon
300ml water
600ml white wine vinegar
1kg white sugar
60ml honey
1 stick cinnamon
100ml chopped tinned tomatoes, or tomato puree
2 tsp ground cayenne pepper
In a large, non-aluminium pot, place the sliced onions, apples, lemon juice and zest together with the water. Cover and cook over a medium heat until soft. Add remaining ingredients, reduce heat to low and cook uncovered for about 1 1/4 hours, until the onions have reduced to a sticky pickle. Transfer the mixture to sterilised jars. It will keep for a few months.
To serve
This is great in a sandwich with ham and cheese or as an accompaniment to cold cuts.
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