Vidalia Onion Relish
INGREDIENTS
  • 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
DIRECTIONS
  1. Peel and cut the onions into fine dice.
  2. Layer the onions with the salt applied over each layer.
  3. Let stand in the refrigerator, covered for 2 hours up to 24 hours.
  4. Strain the juice from the onions and rinse well.
  5. Place in a large heavy bottom pot and cook over medium high heat.
  6. Cook the onions down without letting them brown.
  7. Add all other ingredients and incorporate well.
  8. Bring to a simmer and continue to simmer for 30 minutes.
  9. Adjust seasoning as necessary.
  10. You can refrigerate the relish; this can be jarred or frozen.
  11. Put on hot dogs, hamburgers or use as a general summertime condiment.
RECIPE BACKSTORY
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.