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CookPal AI
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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

  • 1g
    Protein
  • 13g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.