Paired with tangy green bell peppers and spices sweet, juicy Vidalia onions, known for their distinctive flavor, have been transformed into a delectable relish in Georgia and the neighboring states for over sixty-five years. It is believed that the low sulfur content in the soil around Vidalia is responsible for the onion’s remarkable sweetness. There are countless variations of the relish recipe, but the one shared by a lady in Macon has proven to be the best I’ve tried. When you spoon a little of this relish onto your next hot dog, you’ll understand why. It’s crucial to extract as much liquid as possible from the onions and peppers to prevent the relish from becoming too runny. Paired with tangy green bell peppers and a blend of spices, this Vidalia onion relish adds a delicious twist to your favorite dishes.
MAKES: four 1-pint jars
INGREDIENTS:
- 5 pounds Vidalia onions
- 1 small green bell pepper, seeded
- 2 tablespoons salt
- 2 cups cider vinegar
- 2 cups sugar
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Cayenne pepper to taste
INSTRUCTIONS:
- Grate the onions and bell pepper coarsely into a large mixing bowl. Add the salt, stir well, and let it stand for about 30 minutes.
- Using paper towels, squeeze the onions and bell pepper until they’re almost dry. Place them in a large stainless-steel or enameled pot.
- Add the remaining ingredients to the pot and stir well.
- Bring the mixture to a boil, then reduce the heat to low and simmer, stirring often, until most of the liquid has evaporated and the relish has thickened. This process usually takes about 30 minutes.
- Pack the relish into four 1-pint sterilized jars (see page 382), leaving about 1/4 inch of space at the top.
- Seal the jars tightly and store them for at least 1 month before serving.
