• 2 teaspoons canola oil
• 4 ounces (115 g) thin-sliced bacon, diced
• ½ small red onion, finely diced
• 1 large Gala or Granny Smith apple, diced
• 1 tablespoon sugar
• ¼ cup (60 ml) apple cider vinegar
• Pinch of 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 2 days. Bring to room temperature before serving.