Vidalia Onion Relish
5 lbs (3½ cups chopped) Vidalia onions
6 tbsp (4½ tsp) kosher or pickling salt
½ tsp (1 dash) turmeric
½ cup (2 tbs) roasted red peppers
1 tsp (¼ tsp) celery seed
1 tsp (¼ tsp) dry mustard
2 cups (½ cups) sugar
2 cups (½ cups) cider vinegar
Peel and cut the onions with the salt applied over each layer. Let stand in the refrigerator, covered for 2 hours up to 24 hours. Strain the juice from the onions and rinse well. Place in a large heavy bottom pot and cook over medium high heat. Cook the onions down without letting them brown.
Add all other ingredients and incorporate well. Bring to a simmer and continue to simmer for 30 minutes. Adjust seasoning as necessary.
You can refrigerate the relish; this can be jarred or frozen. Put on hotdogs, hamburgers or use as a general summertime condiment.
Pairs Well With
This recipe yields ½ a gallon. A more "family cooking" size yield of 2 cups is achieved through using the ingredient amounts in the parentheses.