After making a few yummy bites with lovely little apples from Hutchins Farm,I decided to make an apple onion relish to use up the rest.
I did some prep cooking for a couple years at a place called Simply Gourmet; a haven for epic sandwiches, and rustic eats.
This company knows what it’s doing when it comes to eating like an Adirondacker, so, New Englanders, if you’re ever in the upstate area, check them out.
And, even if you’re not the breadiest of eaters, I encourage you to try their famous house-made deli rolls.
Inspired by the apple onion relish I used to make for their #21 sandwich, Macomb (all sandwiches are named after the Adirondack high peaks), I decided to use up my apples by making my own apple onion relish.
I don’t remember the exact method that I followed at Simply Gourmet when I made it, but, whatever I did, all was well in the end.
Of corse, the first thing I did with the apple onion relish is smother it on some bread and make a sandwich; it wasn’t as good as one from Simply Gourmet, but, oh well.
I gave the apples and onion a rough chop, as I aimed to have a chunky consistency remaining. Definitely make sure to use a big pot if you don’t decide to cut the recipe down.
I have a lot of thyme on me because I bought a plant from The Herb Pharmacy, a vendor at the Lexington Farmers Market, so I used a lot of that, and then added some maple syrup, apple cider vinegar, salt and pepper. I realized after that maple syrup wasn’t needed (the apples were really sweet). Although, if you use granny smith apples, some sweetness might be welcomed.
Apple Onion Relish
Inspired by my first job at a prime deli shop and catering site in Lake Placid, here's rustic apple onion relish recipe.
- 1/2 onion chopped
- 4 apples chopped
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Combine everything in a large saucepan. Cook over high heat for about 8 minutes, then reduce the heat to low, cover, and cook for 20 minutes; stirring occasionally.
Remove from heat and allow to cool for about 15 minutes, then store in a container or mason jar in the fridge.