This sweet Vidalia onion relish recipe includes bell peppers, Vidalia onions, cabbage, sugar, turmeric, mustard seeds, celery seeds, and cider vinegar.
Preparation Time
60 mins
Cooking Time
60 mins
Total Time
2 hr
Calories
56 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
