Back in June, a box of Vidalia onions arrived in the mail. I arranged them prettily in a wooden bowl and let them sit. While they’re less storage friendly than other onions, they were far less demanding than the berries and cherries that were tumbling through my kitchen. Each week, I’d look at that bowl and think to myself, “this week. This week I’ll make a batch of onion relish.”
Then, that week would fly by and I’d start the process over again.
However, last night it happened. I made a batch of Vidalia Onion Relish. And I did it live. I riffed on a recipe from the National Center for Home Food Preservation that I first learned about from Lyn at Preserving Now (I trust her implicitly when it comes to ingredients native to Georgia). I’d made it first a few years back and when those jars were gone, I knew I had to make it again.
My version is a fairly thick cut relish, so much so that one might even call it a pickle. Because I like to eat it alongside chicken sausage or on a post-Thanksgiving turkey sandwich, I think of it as a relish. To make it more like a true relish, you could use a grater blade on a food processor rather than a slicer blade, or a grinder attachment on stand mixer (or even an old school hand crank grinder). It’s really up to you.
However you make it, this is one worth having in the pantry.
Vidalia Onion Relish
- 5 pounds sweet onions
- 2 tablespoons sea salt
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon red chili flakes
- 1/2 teaspoons turmeric
- Slice the onions into thin half moons using a slicing blade on a food processor. Put the onions in a large bowl and add the salt. Massage the salt into the onions and let it stand for 30 minutes.
- When the time is up, pour the onions into a large colander and squeeze the onions to remove the liquid that the salt helped draw out.
- While the onions drain, prepare a boiling water bath canner and 4 pint jars.
- Combine onions, vinegar, sugar, and spices in a large pot. Bring the contents of the pot to a boil and boil for 15 to 20 minutes. You want the onions to soften, the liquid to thicken, and for the whole mess to settle and marry.
- Pack the relish into your prepared jars and cover with liquid, leaving 1/2 inch headspace.
- Vigorously remove the air bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, remove the lid from the pot and turn off the heat. Let the jars stand in the cooling canner for an additional five minutes. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.