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Makes 8 servings


1/2 cup water
2 lb. small onions, peeled and coarsely chopped
3 cloves elephant garlic, finely crushed
4 tbsp. soft brown sugar
1 tbsp. red wine vinegar
1 tbsp. cider vinegar
3 fl. oz. white wine
1 tsp. pickling salt
1 tsp. black peppercorns


Put water, soft brown sugar, red wine vinegar, cider vinegar, white wine, garlic, onions, pickling salt and black peppercorns in a deep pan. Bring to a boil and reduce to a simmer. Cover and cook for 35 minutes until onion pieces are soft, but tender.

Remove lid and boil for 5 minutes, stirring continuously until thickened. Cool and store in a sterilized Mason jar. Store in a cool dark place for 3 weeks. Refrigerate after opening. Serve as an accompaniment to cheese, cold cuts or as a hamburger relish.