CookPal AI
Sweet Vidalia Onion Relish

Sweet Vidalia Onion Relish

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 200 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 4 large red bell peppers
    • 4 large green bell peppers
    • 4 large yellow bell peppers
    • 🧅 40 cups grated Vidalia onions
    • 2 large heads cabbage, finely shredded

  • Seasonings and Spices

    • 🧂 1/4 cup kosher salt
    • 🧂 3 tablespoons kosher salt
    • 3 tablespoons ground turmeric
    • 3 tablespoons mustard seeds
    • 1 tablespoon celery seeds

  • Sweeteners and Liquids

    • 9 cups white sugar
    • 2 quarts apple cider vinegar

STEPS

1

Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Remove skins, seeds, and stems; chop flesh into small pieces.

2

Place grated onions in a colander to drain. Combine with cabbage in a large bowl and toss with kosher salt; let sit for 1 hour.

3

Squeeze out liquid from onions and cabbage using a colander and cheesecloth.

4

Add onions, cabbage, and roasted peppers to a large pot. Stir in sugar, vinegar, turmeric, mustard seeds, and celery seeds. Bring to a boil, then reduce heat and simmer for 45 minutes.

5

Sterilize 20 8-ounce jars by boiling them in a canning pot. Rinse lids and prepare for sealing.

6

Fill sterilized jars with hot relish, remove air bubbles, wipe rims, and seal with lids and rings.

7

Process jars in a simmering water bath for 10 minutes. Store unopened jars in a cool, dry place; refrigerate opened jars and consume within 2 weeks.

NUTRIENTS

Per 1 serving

🔥

56

Calories

  • 1
    Protein
  • 13
    Carbs
  • 0
    Fats

💡 For best flavor, use fresh Vidalia onions when in season.Ensure jars and relish remain hot throughout the canning process to prevent spoilage.This relish pairs wonderfully with sandwiches, barbecue, and cornbread.