SWEET VIDALIA ONION RELISH
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
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
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
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
Truly a southern condiment, everyone I know has vidalia onion relish. Great as a condiment for greens, beans, and peas!
Provided by Lynette !
Categories Other Side Dishes
Time 3h35m
Number Of Ingredients 10
Steps:
- 1. Combine the onion, sweet red pepper, garlic, and salt in a large nonmetal container; stir well. Place the ice cubes on top of the onion mixture and let stand at room temperature for 3 hours; drain well. Place the onion mixture in a large Dutch oven; set aside.
- 2. Combine the sugar and the remaining ingredients in a large saucepan; bring to a boil, stirring until the sugar dissolves. Add to the onion mixture; bring to a boil, and boil 5 minutes.
- 3. Pack the hot onion mixture into hot jars with a slotted spoon, filling to 1/2 inch from the top. Cover with the boiling liquid, filling to 1/2 inch from the top. Remove the air bubbles; wipe the jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
VIDALIA ONION RELISH
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
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
VIDALIA ONION RELISH
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
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
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14 SWEET VIDALIA ONION RECIPES TO SAVOR THIS SEASON
From southernliving.com
- Vidalia Onion Soup. The natural sugars in Vidalia onions make them perfect for French onion soup. Don’t skimp on caramelizing the onions. It’s an important step to create a rich and nutty flavor for the star in this soup.
- Vidalia Onion-and-Vinegar Sauce. While this sauce was created to pair with a Roasted Beef Tenderloin, it works wonders with roasted chicken, turkey, and pork too.
- Vidalia Onion Soufflé. Don’t be intimidated by this soufflé. This recipe won't fall—it's designed for success. With a texture similar to strata, you can top this soufflé with a little ham or bacon for your next Sunday brunch.
- French Onion Soup Casserole. This recipe takes what you love about French onion soup and puts it into a cozy casserole. Naturally sweet Vidalia onions are ideal for caramelizing in this dish.
- Slow-Cooker French Onion Soup. This simple soup leans on only a few ingredients to deliver maximum flavor, making Vidalia onions essential. No tending onions on the stove for this recipe.
- Turkey Cheeseburgers with Grilled Vidalia Onion Rings. Tender and sweet with lots of char from the grill, these grilled Vidalia onions are eager to be stacked on your cheeseburger.
- Dairy-Free Mashed Potatoes with Caramelized Vidalia Onions. Expect to grab a second (or third) spoonful of these not-so-average mashed potatoes. With caramelized onions and chicken broth instead of milk, they're sure to satisfy everyone at the table.
- Strawberry-Spinach Salad. Let the season's flavors shine in this bright salad that pairs fresh strawberries, spinach, and Vidalia onions with a tasty homemade dressing.
- Marinated Shrimp. While shrimp may be the star of this dish, the Vidalia onions in the simple marinade make all the difference. Serve this easy appetizer with Saltine crackers.
- Caramelized Vidalia Onion Pasta with Herbed Breadcrumbs. Caramelized Vidalia onions form the base of this unexpected sauce. Stock your freezer with a batch of caramelized onions so you’ll always have this recipe ready to go.
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