Peach Vidalia Onion Relish Recipes

VIDALIA ONION & PEACH RELISH

Steps:

• 1. Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
• 2. Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
• 3. Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.

SOUTHERN PEACH, VIDALIA ONION & BOURBON BBQ SAUCE

Steps:

• 1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
• 2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
• 3. Add the garlic and cook one minute longer.
• 4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
• 5. Pour the mixture along with the water into a blender and blend until smooth.
• 6. Pour the mixture back into the sauce pan and lower the heat to low.
• 7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.

VIDALIA ONION RELISH

Steps:

• Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
• Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
• Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
• Let the mixture cool then transfer it into jars and refrigerate overnight.