Well, the relish is canned. I am running short on lids and had to can a mix of sizes to get all the relish canned - 3 pints and 3 half pints. I need to make a trip to the hardware store and stock up on lids and some more jars.
The relish turned out great. I cooked it longer than the recipe called for - much longer. The relish at the end of time suggested was watery and the vinegar lacked that rich flavor that it gets when it reduces due to heat and evaporation. However, after an additional 2 hours of simmering, the flavor and thickness desired arrived.
This relish has a beautiful rich, red color with amber highlights (the onions). The honey created a sweetness that is more complex than white sugar. I am surprised at how the vinegar developed a flavor that was more mellow than I expected.
This relish will taste great in any type of mayonnaise based salads (pasta, potato, or tuna), on a hot dog or sausage, with cheese and crackers, and any other way you might use a pickle relish.
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