Red Onion Relish

    Red Onion Relish


    5 people made this

    About this recipe: This relish may take a while to make, but the result is really worth it. It's a sweet and tangy relish, made with peppers, onions and cabbage. Use as you would with any other relish.

    Serves: 200 

    • 4 large red peppers
    • 4 large green peppers
    • 4 large yellow peppers
    • 6kg grated Spanish or red onions
    • 4 tablespoons sea salt
    • 2 large heads cabbage, finely chopped
    • 3 tablespoons sea salt
    • 1.8kg caster sugar
    • 2 litres apple cider vinegar
    • 3 tablespoons ground turmeric
    • 3 tablespoons mustard seeds
    • 1 tablespoon celery seeds

    Prep:12hr  ›  Cook:1hr  ›  Ready in:13hr 

    1. Roast red, green and yellow peppers over an open flame or under the grill, turning frequently, until skins are charred and blistered. Place in a bowl and cover with cling film; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthways. Remove seeds and stem and chop into small pieces. Set aside.
    2. Place grated onions in a colander to drain liquid. Place them in a large bowl and sprinkle with 4 tablespoons sea salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
    3. Place onions and cabbage into colander and squeeze out as much liquid as possible. Place in cheese cloth or towel and squeeze out additional water.
    4. Place cabbage and onions into a large pot over medium-high heat. Add roasted peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium and simmer for 45 minutes, stirring often.
    5. Sterile some preserving jars. Fill the jars with hot relish about 1.25cm from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this process.
    6. Place in a bath of simmering water, covering the jars by one 2.5cm. Process for 10 minutes or according to your local guidelines. When jars start to seal and vacuum, the lids will make a pop sound and sealing process was a success. Once jars have been opened, store in the refrigerator and use within two weeks.

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