Recipe by ROSEMC91
"A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread."
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red bell peppers
green bell peppers
yellow bell peppers
grated Vidalia onions
2 large heads
cabbage, finely shredded
apple cider vinegar
I submited this recipe in a few years back. The reason why it took so long to make it was I used a towel to squeeze the water out of the cabbage and the onions. I made it again and I cut the recipe in 1/4. Instead of using towels to strain the water out I used my salad spinner. From start to finish it only took me 3 hours to make. It was so much easier this way and it made 6 pints.
Try this in tuna salad instead of relish. I love it on Lima Beans and rice too.
When you live in Vidalia , Ga. you MUST attend the annual Onion Fest , held the last weekend of April . Needless to say my out of town relatives swarm my home yearly for this event . Sad to say it was a rainy weekend this year ( 2010 ), but being true lovers of this yearly even we went . Natually we HAD to buy our fair share of these fantastic onions ( 50 pounds each - lol ) So can you imagine my concern as what to do with these lovely pearls once company departed ??? This , being my favorite recipe site , I gave a lot of thought to each recipe I examined and THIS WAS THE ONE !!! THANK YOU FOR SHARING THIS RELISH RECIPE !! It is heavenly !!!! Actually it took me back to my Grandma's kitchen , in all aspects , but mainly the relish it's self . If you are truely looking for a fantastic onion relish recipe of days gone by ..STOP LOOKING ...THIS IS IT . I would give it a 10 star if it were available ... I ended up with 22 pints of the worlds BEST RELISH ....I followed the recipe to the T...Again , thank you so much for sharing this with me and all those who may be looking for a fantastic recipe . It's fantastic on everything ..think hot dog !! It can't be beat along side a bowl of beans and rice with a chunk of hot corn bread slattered in butter...You go girl !!!!! Mary in Vidalia ..
This is a wonderful sweet relish! A very nice change from the traditional green. I did not roast my peppers and just added them fresh. Since there is so much sugar, I really think it will last as long as green, in the fridge. I made this recipe for Christmas gifts and everyone raved about this relish and asked for for the recipe. It definately outshone the sweet green! I am making it again this summer, too many requests for it!
Here is a hint...chew gum when working with the onions, helps with the tears!
This was a very good basic relish recipe. I found it a little on the sweet side, but not much sweeter than a typical Bread and Butter pickle recipe.
I did make a few changes, but not substantial ones that would alter the flavor. First: I didn't want the texture of ground/grated onions, so I diced them instead. Since they were less finely chopped, I upped the volume to 50 cups instead of 40. Second: I used red and green peppers, and only used 8 since mine were very large and heavy. And third: I put the spices into a cloth square since I didn't want the seeds to remain in the relish after it was completed.
Fourth: I used regular yellow onions (given to me free).
I did not bother trying to squeeze every drop of joice out the vegetables with towels, instead draining them in batches in the colander. There was a little liquid left in the bottom of the onion bowl after I finished, but not enough to dilute the brine. I did squeeze those handfuls before I tossed them into the pot.
Final product yielded 10 quarts of an attractive and tasty, moderately sweet relish. I'm getting ready to make another batch with purple cabbage and we will see how it turns out.
Kind of an odd flavor. Wasn't a big hit with the family.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Vidalia Onion Relish
Serving Size: 1/200 of a recipe
Servings Per Recipe: 200
Amount Per Serving
Calories from Fat: 1
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