Balsamic Onion Relish Recipe for Canning
This simple balsamic onion relish recipe for canning uses sweet Vidalia onions for a toothsome, old-fashioned yet versatile relish perfect for hot dogs and grilled meats. It is also a favorite topping for charcuterie board finger foods.
Ingredients
- 4 large sweet yellow onions
- 1/ 2 cup granulated sugar
- ½ cup balsamic vinegar
- 1 Tablespoon minced garlic
- Salt and pepper to taste
Instructions
- Sice or chop onions, whatever size you prefer, I like to rough chop mine to give it more of a relish consistency.
- Cook onions over medium heat with a little bit of oil until soft and golden brown. Stir in garlic and cook for 1 to 2 minutes.
- Stir in sugar and balsamic vinegar.
- Reduce heat to medium-low and cook for 45 minutes to an hour, stirring frequently, until the balsamic mixture is cooked down and thickened.
- Strain onions, remove most of the balsamic mixture, and transfer to a glass jar with a lid.
Notes
Your sweet balsamic onion relish is good in the refrigerator for a week to 10 days, freeze for several months, or place your sealed jars in a boiling water bath to preserve them for even longer. Due to the high acidity of relish items, they are safe to water can!
Nutrition
Serving: 1tablespoonCalories: 63kcalCarbohydrates: 16gSodium: 12mgSugar: 15g
Tried this recipe?Let us know how it was!