More Great Recipes: Camping | Condiment, Sauce | Egg-Free | Lactose-Free

Vidalia Onion Relish

User Avatar
Member since 2014

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


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 into fine dice.

Layer 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 hot dogs, 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.

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze