I adore beetroot relish but can find it a little too sweet at times. The use of apple cider vinegar here helps to lessen the sugar content while also giving the onion a lovely tangy hit.
Red onion relish with broccoli pesto eggs
- 1 red onion
- 1 tablespoon olive oil
- 1/2 cup apple cider vinegar
- Finely chop the red onion.
- In a small fry pan over medium heat, add the onion and oil and cook until slightly brown.
- Add the apple cider vinegar one tablespoon at a time until the onion is soft and the liquid is dissolved. Remove from the heat and allow to cool before storing in an airtight jar in the fridge.
Note – To thicken the relish, you can also add dissolved cornflour.