Sweet Vidalia Onion Relish
Description
This sweet Vidalia onion relish recipe includes bell peppers, Vidalia onions, cabbage, sugar, turmeric, mustard seeds, celery seeds, and cider vinegar.
Ingredients
•
4 large red bell peppers
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4 large green bell peppers
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4 large yellow bell peppers
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40 cups grated Vidalia onions
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1/4 cup kosher salt
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2 large heads cabbage, finely shredded
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3 tablespoons kosher salt
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9 cups white sugar
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2 quarts apple cider vinegar
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3 tablespoons ground turmeric
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3 tablespoons mustard seed
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1 tablespoon celery seed
Directions
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.