Sweet & Tangy Red Onion Relish

Start by peeling your red onions and slicing them very thinly. A sharp knife or a mandoline works best for even, delicate slices.

Place the sliced onions in a bowl and sprinkle them with the fine sea salt. Toss everything together and let the onions sit for about 10 minutes. This step helps draw out some moisture and softens them slightly.

While the onions are resting, prepare your jars. Make sure they are clean and sterilized. You can do this by running them through a hot dishwasher cycle or by washing them in very hot, soapy water and then placing them in a low oven (100°C/200°F) for 10 minutes.

After the onions have rested, drain off any excess liquid they've released. There's no need to rinse them.

In a medium saucepan, combine the cider vinegar, granulated sugar, and coarsely ground black pepper. Add the bay leaves. Bring the mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.

Add the drained onion slices to the hot vinegar mixture. Stir well to combine and return the pan to the heat. Let the mixture simmer for 5 minutes, stirring occasionally. You want the onions to soften but still retain a bit of crunch.

Using a slotted spoon, carefully transfer the hot onion mixture into your prepared sterilized jars, making sure to distribute the bay leaves evenly. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Leave a small headspace at the top of the jar.

Seal the jars tightly while they are still hot. For a proper seal, you can process the jars in a boiling water bath for 10 minutes, or simply let them cool completely on the counter. As they cool, you should hear a satisfying 'pop' from the lids, indicating a good seal.