Balsamic Onion Pickle

• 100g dark, soft brown sugar
• 4 large onions, finely chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 100ml balsamic vinegar
• 1 small red pepper, halved, deseeded, finely chopped
• 1 tsp mustard powder

To Make:

1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.

2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.

3.  Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.