Sweet Vidalia Onion Relish

Sweet Vidalia Onion Relish

5 Reviews 2 Pics
  • Prep

    12 h
  • Cook

    1 h
  • Ready In

    13 h
ROSEMC91
Recipe by  ROSEMC91

“A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.”

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Ingredients

Adjust Servings

Original recipe yields 20 pints

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Directions

  1. Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside.
  2. Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
  3. Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water.
  4. Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often.
  5. To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process.
  6. Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.

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Reviews (5)

Rate This Recipe
ROSEMC91
47

ROSEMC91

I submited this recipe in a few years back. The reason why it took so long to make it was I used a towel to squeeze the water out of the cabbage and the onions. I made it again and I cut the recipe in 1/4. Instead of using towels to strain the water out I used my salad spinner. From start to finish it only took me 3 hours to make. It was so much easier this way and it made 6 pints. Try this in tuna salad instead of relish. I love it on Lima Beans and rice too.

Mary Ann
32

Mary Ann

When you live in Vidalia , Ga. you MUST attend the annual Onion Fest , held the last weekend of April . Needless to say my out of town relatives swarm my home yearly for this event . Sad to say it was a rainy weekend this year ( 2010 ), but being true lovers of this yearly even we went . Natually we HAD to buy our fair share of these fantastic onions ( 50 pounds each - lol ) So can you imagine my concern as what to do with these lovely pearls once company departed ??? This , being my favorite recipe site , I gave a lot of thought to each recipe I examined and THIS WAS THE ONE !!! THANK YOU FOR SHARING THIS RELISH RECIPE !! It is heavenly !!!! Actually it took me back to my Grandma's kitchen , in all aspects , but mainly the relish it's self . If you are truely looking for a fantastic onion relish recipe of days gone by ..STOP LOOKING ...THIS IS IT . I would give it a 10 star if it were available ... I ended up with 22 pints of the worlds BEST RELISH ....I followed the recipe to the T...Again , thank you so much for sharing this with me and all those who may be looking for a fantastic recipe . It's fantastic on everything ..think hot dog !! It can't be beat along side a bowl of beans and rice with a chunk of hot corn bread slattered in butter...You go girl !!!!! Mary in Vidalia ..

C_Lynn
5

C_Lynn

This is a wonderful sweet relish! A very nice change from the traditional green. I did not roast my peppers and just added them fresh. Since there is so much sugar, I really think it will last as long as green, in the fridge. I made this recipe for Christmas gifts and everyone raved about this relish and asked for for the recipe. It definately outshone the sweet green! I am making it again this summer, too many requests for it! Here is a hint...chew gum when working with the onions, helps with the tears!

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Nutrition

Amount Per Serving (200 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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