Sweet Vidalia Onion Relish

Sweet Vidalia Onion Relish

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"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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13 h servings 56 cals
Serving size has been adjusted!

Original recipe yields 200 servings



  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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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 rec...

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 ...

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 las...

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 substan...

Kind of an odd flavor. Wasn't a big hit with the family.

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