Follow these steps for perfect results
maui onions
peeled
red bell peppers
seeded
apple cider vinegar
dark brown sugar
kosher salt
cumin seeds
Coarsely chop the onions and peppers using a food processor, processing only two at a time to avoid making a paste.
Combine the chopped onions, peppers, apple cider vinegar, dark brown sugar, kosher salt, and cumin seeds in a large, heavy stockpot.
Cook over medium heat, stirring occasionally, until the onions become translucent, about 15 minutes.
Prepare 8 half-pint jars, lids, and rings according to the manufacturer's instructions for canning.
Spoon the hot relish into the prepared jars, leaving 1/2 inch of headspace from the rim.
Clean the rims of the jars thoroughly.
Seal the jars with the lids and rings according to the manufacturer's instructions.
Process the sealed jars in a boiling water bath for 10 minutes to ensure proper preservation.
Expert advice for the best results
Adjust the amount of sugar to your preference.
For a spicier relish, add a pinch of red pepper flakes.
Ensure proper canning techniques to prevent spoilage.
Everything you need to know before you start
30 minutes
Can be made several weeks in advance.
Serve in a small bowl or jar alongside the main dish.
Serve chilled or at room temperature.
Pairs well with grilled pork or chicken.
The sweetness of the Riesling complements the relish.
The bitterness of the IPA cuts through the sweetness of the relish.
Discover the story behind this recipe
Maui onions are a prized local ingredient.
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