from The Bacon Bible
2 teaspoons canola or oil
4 oz. thin-sliced bacon, diced
½ small red onion, finely diced
1 large Gala or Granny Smith apple, diced
1 tablespoon sugar
¼ cup apple cider vinegar
Pinch freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
In a large sauté pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels.
Add the onion and apple to the pan and cook until soft, about 5 minutes. Add the sugar and vinegar and cook until thickened, about 4 minutes. Return the bacon to the pan and cook for 1 minute. Remove from the heat, transfer to a medium bowl, and stir in the pepper and parsley. Let cool to room temperature before serving. The relish will keep, tightly covered in the refrigerator, for up to two days. Bring it to room temperature before serving. Makes about 1½ cups.