Hard

Sweet Vidalia Onion Relish

Name: Sweet Vidalia Onion Relish
Prep time: 43 min
Cook time: 175 min
Total time: 218 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 4 large green bell peppers; 4 large yellow bell peppers; 40 cups grated Vidalia onions; 0.25 cups kosher salt; 2 large heads cabbage , finely shredded; 3 tablespoons kosher salt; 9 cups white sugar; 2 quartss apple cider vinegar; 3 tablespoons ground turmeric; 3 tablespoons mustard seeds; 1 tablespoon celery seeds

Total Time

3h 38m

43m prep · 175m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This sweet and tangy Vidalia onion relish recipe can be used as you would most relish. It is great on subs and cooked into cornbread.

Vegan Gluten-Free Nut-Free Fried asian filipino sweet savory umami sugary european halal kosher sour plant_based main german indian

Ingredients

4 large red bell peppers
4 large green bell peppers
4 large yellow bell peppers
40 cups grated Vidalia onions
0.25 cups kosher salt
2 large heads cabbage , finely shredded
3 tablespoons kosher salt
9 cups white sugar
2 quartss apple cider vinegar
3 tablespoons ground turmeric
3 tablespoons mustard seeds
1 tablespoon celery seeds

Instructions

1

Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
2

Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
3

Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
4

Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
5

Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
6

Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
7

Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
8

Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.