Description
A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.
Ingredients
- 4 large red bell peppers
- 4 large green bell peppers
- 4 large yellow bell peppers
- 40 cups grated Vidalia onions
- ΒΌ cup kosher salt
- 2 large heads cabbage, finely shredded
- 3 tablespoons kosher salt
- 9 cups white sugar
- 2 quarts apple cider vinegar
- 3 tablespoons ground turmeric
- 3 tablespoons mustard seed
- 1 tablespoon celery seed
Instructions
- 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.
Prep Time: 12 hrs
Cook Time: 1 hr
Total Time: 13 hrs
Servings: 200