Friday, June 30, 2017

Relishing Life... Fennel and Onion Relish

Fennel and Onion Relish
Found on spectacularlydelicious

Recipe makes 5 pints

2 large fennel bulbs

2 large sweet onions, such as Vidalia or Maui

2 Tablespoons + 1 teaspoon kosher salt

1 cup water

4 cups white vinegar

1/2 cup sugar

1 Tablespoon black pepper corns

3 bay leaves

1/4 cup chopped Italian parsley

1. Peel and slice the onions very thin – a mandoline or food processor is a big help here.

2. Place the onion slices in colander over a plate or in the sink. Toss the onions with 2 Tablespoons of salt. It’s going to get drippy, hence the plate or sink to catch it all. Let it sit 2 hours.

3. After the onions are well-wilted, rinse off the salt and pat the onion slices dry.

4. Slice the fennel, including the stalks and feathery leaves thinly to match the onion slices.

5. In a large, heavy pot combine the water, vinegar, sugar, 1 teaspoon salt, peppercorns and bay leaves and bring to a boil. Cook for 5 minutes, stirring occasionally. NOTE: run the exhaust fan and / or open a window, boiling vinegar is very pungent!

6. Add the onion and fennel, stir well to mix. Bring back to the boil and cook, stirring, for 5 minutes.

7. Ladle the hot relish into prepared 1 pint canning jars. Seal and process for 5 minutes in a boiling water bath.

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