Best Vidalia Onion Peach Relish Recipes

VIDALIA ONION RELISH

Vidalia Onion Relish image

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

Ingredients

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

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

Vidalia Onion Relish image

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

Ingredients

2 lbs large vidalia onions, chopped small
1 medium red bell pepper, chopped small
2 celery ribs, chopped small
3/4 cup apple cider vinegar
1/4 cup water
1 tablespoon olive oil
2 tablespoons brown sugar
1 teaspoon celery seed
1/4 teaspoon salt

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

VIDALIA ONION RELISH

Vidalia Onion Relish image

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

Ingredients

22 c vidalia onions, chopped (about 10 pounds)
1 c sweet red pepper, chopped
2 large cloves of garlic, minced
1/3 c salt
4 c ice cubes
4 1/2 c sugar
3 c white vinegar (5% acidity)
2 Tbsp mustard seeds
1 1/2 tsp celery seeds
1 Tbsp ground turmeric

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 & PEACH RELISH

Vidalia Onion & Peach Relish image

Peaches, onion, jalapeno pepper and garlic...does it get any better! This recipe was inspired from a recipe I found on "My Recipes.com" I made a few changes to adjust the recipe to my liking. I like relish and chow chow a bit more on the spicy side so I added more heat to this wonderful relish. Try serving this over a pork...

Provided by Diane Atherton

Categories Other Sauces

Time 1h35m

Number Of Ingredients 13

Ingredients

2 c water
2 c sugar
2 c apple cider vinegar
1/4 c gin
1 tsp celery salt
1 Tbsp mustard seeds
4 bay leaves, dried
1/2 to 2 tsp crushed red pepper, dry (i used 2 tsp)
2 Tbsp salt (i used plain with no iodine)
3 lb peaches, chopped
3 lb vidalia onions, chopped
4 large cloves of garlic, minced
1 to 2 jalapeno peppers, chopped fine (i used 1 pepper)

Steps:

1. Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
2. Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
3. Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.