Sweet Vidalia Onion Relish
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.
4 users found this review helpful
Sep. 9, 2011