Annie Smithers' pickled onion relish

all details

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.

Annie Smithers' pickled onion relish
Photo: Marina Oliphant

Ingredients

  • 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

Method

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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  • Cuisine - British

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