• Cooking Time: 40
  • Servings: ½ Gallon (2 cups)
  • Preparation Time: 20 (not inc cool time)


  • 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.


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.

Author Credit: Eric Smith

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