Yearly we buy Vidalia Onions at a sale sponsored locally by our Rotary Club. It's something I look forward to every May, and we usually buy 25 lbs or more we use in a variety of ways from Vidalia Onion Vinaigrette to Caramelized Vidalia Onion Relish and Sweet Vidalia Onion Relish
This Tangy Vidalia Onion Relish is great added to a beef pot roast; just toss some around with the veggies for a delicious and tasty addition to your roast.
It's also very good spooned over baked Brie or cream cheese with crackers as an accompaniment to a cheese board, and of course, for toppings on hamburgers, hot dogs, and especially brats and sausages. You can also add it to various cold salads such as potato, macaroni, pasta, and bean salads just to name a few.
RECIPE
Ingredients
5 pounds (approx. 10-12 large Vidalia onions), peeled, and diced finely
2 red, green or yellow bell peppers, seeded and diced finely
1/4 cup canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp ground turmeric
2 cups cider vinegar
1 tsp mixed pickling spices
Method
Using a food processor, finely dice the onions and peppers. Combine the diced onions and bell peppers with the salt; stir and let stand for 30 minutes.
Drain the vegetables in a fine mesh strainer, squeezing gently and discarding liquid. In a large non-reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium-low and simmer for 30 minutes.
Fill the hot jars, leaving 1/2-inch headspace, and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on finger tight.
Process jars in a boiling water bath or steam canner for 10 minutes. Remove jars and let cool 24 hours undisturbed. Store in pantry up to one year, opened jars need to be refrigerated.
Yield: 10 - 8 oz jars or 5 pints
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
RECIPE
Ingredients
5 pounds (approx. 10-12 large Vidalia onions), peeled, and diced finely
2 red, green or yellow bell peppers, seeded and diced finely
1/4 cup canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp ground turmeric
2 cups cider vinegar
1 tsp mixed pickling spices
Method
Using a food processor, finely dice the onions and peppers. Combine the diced onions and bell peppers with the salt; stir and let stand for 30 minutes.
Drain the vegetables in a fine mesh strainer, squeezing gently and discarding liquid. In a large non-reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium-low and simmer for 30 minutes.
Fill the hot jars, leaving 1/2-inch headspace, and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on finger tight.
Process jars in a boiling water bath or steam canner for 10 minutes. Remove jars and let cool 24 hours undisturbed. Store in pantry up to one year, opened jars need to be refrigerated.
Yield: 10 - 8 oz jars or 5 pints
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.