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Vidalia Onion Relish


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Member since 2014

Serves ½ Gallon (2 cups) | Prep Time 20 (not inc cool time) | Cook Time 40

Ingredients

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


Notes

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.

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