Vadalia Onion Relish
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 and wipe rims
with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.
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.
Provided by "Cooking with Mary"
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