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Vidalia Onion Relish
Makes about 20 pints. (this recipe can be cut in half)
20 Pounds Vidalia Onions, chopped *I used my Cuisinart
2-3 sweet bell peppers, chopped *I use orange and red
1/2 cup canning salt
5 cups apple cider vinegar (5% acidity)
2 teaspoons turmeric
3 tablespoons pickling spice *tied in a spice bag
3 tablespoons whole mustard seed
2 tablespoons ground mustard, optional
3 cups granulated sugar
Prepare peppers by cutting into bite-sized chunks. Cut Onions by using your Cuisinart with chopping blade (or chop by hand into bite-sized chunks), If processing in a Cuisinart - cut a few onions at a time, checking to make sure juices don't overflow from cutting too many. Add onions to a large bowl with chopped peppers. Add 1/2 cup canning salt and let stand 30 minutes. Press out liquid by straining through a mesh sieve and discard.
Combine onions, peppers, vinegar, turmeric, mustard, mustard seeds and sugar, then add in the bag of pickling spices into a large stockpot. Bring to a boil and cook until thick – this can take 30 minutes or more – stirring frequently. Remove pickling spice bag.
Pack onion mixture into hot sterilized jars and cover with liquid, leaving 1/2 inch head-space. Remove air bubbles and wipe rims, place lids and bands. Process 10 minutes (or timing according to your altitude) in a boiling water bath or atmospheric steam canner. Remove to counter and let stand undisturbed for 24 hours. After 2 hours check lids for seal. Place any unsealed jars in refrigerator. Label and store sealed jars in cool, dark place.
Recipe Adapted from: Preserving Now & NCHFP
Photos by: Diane Baker for Canning and Cooking at Home
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