Recipe By Jaxters
Ref: 808
Heading: Jams & Pickles
Cuisine: American
Food Type: Meat
No of Portions: 2
Change no of portions required to :
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Ingredients & Prep
500 g
Smoked streaky bacon rashers
1 Onion med finely chopped
60 ml
Water
50 g
Brown sugar
40 ml
Cider vinegar
2 tbsp
Balsamic vinegar
1/2 tsp
Dried thyme
1/2 tsp
Ground black pepper
1 pinch
Cayenne pepper
1 tbsp
Butter
1 tbsp
Olive oil
Method
Step 1
Place oil, butter & bacon rashers into a frying pan, stir & cook fry both sides over a med heat until bacon is just crispy, remove bacon onto a chopping board & keep cooking oil for later, chop bacon very finely & set aside.
Step 2
In a saucepan add 3 tbsp of the cooking fat from the bacon, then add onions, fry off stirring over a med heat until light brown.
Step 3
Next add cooked chopped crispy bacon, cider vinegar, sugar, thyme, both peppers & water, stir in & low simmer for 15 minutes, add balsamic vinegar stir in & cook for a further 2 minutes.
Step 4
Spoon into sterile jars & lids while still hot, for extra protection & shelf life, place filled jars into boiling water for 10 minutes, turn off heat & allow to cool in the water. Keep in the fridge once opened, then should last for 1 weeks.
Suggestion & Tips
Great with cheese, crackers baked potatoes etc. You can add bourbon whisky &/or maple syrup instead of the sugar.