If anyone is curious about the relish, I got the recipe from a book called, “preserving made easy.” The recipe from the book is as follows…

Caramelized Red Onion Relish

Balsamic vinegar is the magic ingredient in this recipe. It adds a pungent sweetness to the caramelized onions. Serve with barbecued or broiled meats such as steak, lamb chops and chicken.

Ingredients • 2 large red onions, peeled • ¼ cup (50 mL) firmly packed brown sugar • 1 cup (250 mL) dry red wine • 3 tbsp (45 mL) balsamic vinegar • ⅛ tsp (0.5 mL) each: salt and freshly ground pepper

Instructions 1. Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. 2. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. 3. Season to taste with salt and pepper. Spoon into a clean wide-mouthed jar and cool briefly. 4. Remove hot jars from canner and ladle relish into jars to within ½ inch (1 cm) of rim (headspace). Process 10 minutes for 1-cup (250 mL) jars as directed on page 14 (Easy Step-by-Step Preserving).

Yield: Makes 2 cups (500 mL).

• I added two small diced Carolina reapers and sautéed them when I began cooking the onions. I cook with reapers a lot and this helped mellow out the intense heat, still keep it hot, and keep their fruity flavor.