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Sweet Vidalia Onion Relish
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Prep Time:
720 minutes
Cook Time:
60 minutes
Total Time:
780 minutes
Sweet and tangy onion relish perfect for sandwiches or baked goods.
Ingredients:
  • 4 large red bell peppers
  • 4 large green bell peppers
  • 4 large yellow bell peppers
  • 40 cups grated Vidalia onions
  • 0.25 cup kosher salt
  • 2 large heads cabbage, finely shredded
  • 3 tablespoons kosher salt
  • 9 cups white sugar
  • 2 quarts apple cider vinegar
  • 3 tablespoons ground turmeric
  • 3 tablespoons mustard seed
  • 1 tablespoon celery seed
Instructions:
  • Char the red, green, and yellow bell peppers over an open flame or in the broiler, turning regularly until the skins are charred and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and allow them to sit for 5 to 10 minutes. Peel off the skins, then slice the peppers in half lengthwise, removing the seeds and stem. Chop the peppers into small pieces and set them aside.
  • Drain grated onions in a colander. Transfer to a large bowl and sprinkle with 1/4 cup of kosher salt. Massage by hand. Add cabbage and 3 tablespoons of salt, massaging by hand. Allow to rest for 1 hour.
  • Drain onions and cabbage in a colander, then press out excess liquid. Transfer to cheesecloth or towel, and squeeze out any remaining water.
  • In a large pot over medium-high heat, combine cabbage, onions, and roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a gentle boil, stirring constantly to avoid sticking. Reduce heat to medium and simmer for 45 minutes, stirring occasionally.
  • Start by thoroughly washing the jars, then placing them in the canning pot with a rack and boiling them in water for sterilization. Fill a small pot with water halfway and bring it to a simmer, then place the lids in the water. Working with one jar at a time, use a canning funnel to fill it with hot relish up to 1/2 inch from the top. Use a kitchen knife to remove air bubbles by gently sliding it to the bottom of the jar and moving it around. After wiping the jar clean, place a hot lid on top and screw the ring tightly. Ensure both the jars and the relish remain hot throughout the canning process. Repeat these steps until all the relish is used up.
  • Submerge the jars in simmering water, making sure they are covered by one inch. Cook for 10 minutes, or as advised by your local extension service. Listen for the lids to make a popping sound, signaling successful canning. After opening, keep the jars in the refrigerator and use within two weeks.

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