A sweet and tangy Vidalia onion relish can be used as you would most relish It is great on subs and cooked into cornbread
Prep Time
13 hrs
Dificult
Medium
Servings
200
Ingredients
Instructions
Roast bell peppers over an open flame or in broiler
turning frequently
until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove skins. Cut peppers in half
lengthwise. Remove and discard seeds and stems; chop flesh into small pieces. Set aside.
Place grated onions in a colander to drain
then transfer to a large bowl; sprinkle with 1/4 cup kosher salt. Toss by hand. Add cabbage and 3 tablespoons kosher salt; toss by hand. Let sit 1 hour.
Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
Add onions and cabbage to a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar
apple cider vinegar
turmeric
mustard seeds
and celery seeds. Bring to a low boil
stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes
stirring often.
Inspect 20 8-ounce jars for cracks and rings for rust
discarding any defective ones. Wash jars then place them into the canning pot with rack and boil them in water to sterilize. Wash new
unused lids and rings in warm soapy water. Fill a small pot half way with water and bring to simmer; place the lids into water.
Take one jar out of the water at a time
put on canning funnel. Pack hot relish into hot
sterilized jar
filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
Place jars in a bath of simmering water
covering by at least 1 inch. Process according to your local extension's guidelines
or 10 minutes. When jars start to seal and vacuum
the lids will make a popping sound and your canning was successful. Store opened jars in the refrigerator. Use within two weeks.
