Add half the sugar to the pan and cook for another 10 minutes, stirring regularly to mix everything together well. Add balsamic vinegar, red wine vinegar, garlic and mustard and combine. Cook for another 30–40 minutes over medium heat—the mixture shouldn’t be boiling but gently simmering. Marmalade is done when onions are coated in a thick, dark and rich sauce that won’t drip off a spoon. If it does, it’s still too thin.

Soak onions in cold water for about 20 minutes, then strain the water.

Add onions, lemon juice, salt, chaat masala, and cayenne pepper to a bowl. Stir well. Cover and let them marinade for about 1 hour until you are ready to serve.

Soaking the onions takes that bite out of the onions, which is great in my opinion so you are not walking around after eating them with onion breath. Serve onions alongside your meal and grab a few, including them after some bites. Talk about snap, crackle, and pop! These Indian style onions are sure to please and go really, really well alongside grilled meats, or heck even a bowl of great hummus, pita, and olives. Feel free to cover and refrigerate any leftovers for about a week. Hope you enjoy!

Working vigorously with clean hands, mix salt throughout the cabbage as you squeeze and press it. Do this for about 10 minutes until you have liquid accumulating that has been squeezed out of the cabbage.

Pack pressed cabbage and its juice into a clean crock or jar. (Don’t use a metal container.) The cabbage needs to be kept submerged under the surface of the juice. This can be accomplished by weighing down a large cabbage leaf or two.

Store mixture in a dark place at room temperature. Check on it daily to make sure that all cabbage remains submerged below the surface of the liquid. You can press down on it a little each day.

Fermentation time may vary. It will be faster in a warmer environment.

After about seven days, your sauerkraut will be ready. Remove the cabbage leaf from the top, store it in the refrigerator in a sealed, nonmetal container.

In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.

Pour brine over onions in jar. Close the lid, and gently shake the jar to distribute the brine with the onions. If necessary, pack onions down with a spoon so they are submerged in brine.

Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.

On a baking sheet, place bell peppers and eggplant. Roast for about 30 minutes until peppers are blackened. Transfer to a bowl, cover, and leave for 20 minutes, until cool enough to handle. Peel and seed the peppers. Also peel the eggplant.

Add veggies to a food processor together with garlic, oil, salt, pepper, vinegar, and process until smooth. Transfer processed veggies to a saucepan and cook, over very low heat, for 20–30 minutes until thickened. Don’t forget to stir frequently! Remove from heat and add more salt and pepper if needed.

The relish can be stored in a fridge, in an airtight container, for up to 2 weeks. It can also be canned.

Drain zucchini in a colander and rinse well with cold water. Squeeze out excess water and set aside on a towel or paper towels.

In a large pot, stir in remaining ingredients and add zucchini. Bring to a boil over medium-high heat and then reduce to medium-low and simmer for 30 minutes.

Meanwhile, sterilize jars and get your canner ready. Add relish to jars, making sure to eliminate air pockets. Fill jars to 1/2-inch from top. Process jars for 15 minutes. Remove jars from canner and place on a cloth until cool.

Makes about 2 pint jars.

Recipe adapted from Allrecipes.

We love this with ham, pork, and beef.

Transfer to an airtight jar or container and place in the refrigerator.

Add all ingredients into a mixing bowl, stir well, cover with plastic wrap and refrigerate, preferably overnight. To serve, transfer to a serving dish and enjoy! We love this with a few slices of baked ham.