Vidalia Onion Relish Recipes

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SWEET VIDALIA ONION RELISH



Sweet Vidalia Onion Relish image

A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.

Provided by ROSEMC91

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 200

Number Of Ingredients 12

4 large red bell peppers
4 large green bell peppers
4 large yellow bell peppers
40 cups grated Vidalia onions
¼ cup kosher salt
2 large heads cabbage, finely shredded
3 tablespoons kosher salt
9 cups white sugar
2 quarts apple cider vinegar
3 tablespoons ground turmeric
3 tablespoons mustard seed
1 tablespoon celery seed

Steps:

  • Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside.
  • Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
  • Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water.
  • Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often.
  • To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process.
  • Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.6 g, Sodium 204.6 mg, Sugar 11 g

VIDALIA ONION RELISH



Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

  • In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

VIDALIA ONION RELISH



Vidalia Onion Relish image

Inspired by Paula Deen and posted on cheese-burger.net, this is a great way to use those sweet vidalia onions! I have not tried this yet, posting to try out.

Provided by Sharon123

Categories     Onions

Time 55m

Yield 4 cups

Number Of Ingredients 9

2 lbs large vidalia onions, chopped small
1 medium red bell pepper, chopped small
2 celery ribs, chopped small
3/4 cup apple cider vinegar
1/4 cup water
1 tablespoon olive oil
2 tablespoons brown sugar
1 teaspoon celery seed
1/4 teaspoon salt

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.

Nutrition Facts : Calories 170.7, Fat 3.9, SaturatedFat 0.6, Sodium 177.1, Carbohydrate 31, Fiber 4.9, Sugar 18.1, Protein 3

VIDALIA ONION RELISH



Vidalia Onion Relish image

This came from an old newspaper back in 1998. I had tried it once before years ago and loved it and just recently refound it. I made it again and everybody loves this and it is soooo easy to make.

Provided by cynmath

Categories     < 15 Mins

Time 10m

Yield 8

Number Of Ingredients 6

5 -6 sweet onions
1 cup sugar
1/2 cup white vinegar
2 cups water
1/2 cup mayonnaise
1 teaspoon celery salt

Steps:

  • Peel and thinly slice onions. Soak for 2 to 4 hours in the sugar, vinegar, and water. Drain well and toss with mayo and celery salt.

Nutrition Facts : Calories 186, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 108.4, Carbohydrate 35.6, Fiber 1, Sugar 28.9, Protein 0.8

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