Thursday, May 7, 2015

Sweet Vidalia Onion Relish

This is a great sweet relish to serve on top of burgers, hot dogs, brats and more. It only takes a short time to make and "put up" so you can use it all season long.

5 pounds Vidalia onions, chopped (about 10 large Vidalia onions)
1 cup sugar
2 1/4 cups white vinegar (5% acidity)
2 tbls. salt
2 tbls. celery seeds

Peel and chop onions in a food processor. Combine all ingredients in a large stock pot or Dutch oven. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally 20 minutes.

Spoon relish into hot jars, leaving a 1/2-inch head-space. Remove air bubbles, wipe jar rims and top with lids.

Process jars in a boiling water bath 10 minutes. Let stand at least 1 week before serving, Refrigerate after opening.

Store unopened jars on pantry shelf up to one year.

Yield: approx 5 pints or 10 - 8 oz jelly jars

Vidalias have a mild onion flavor that is distinctly different from

They can subtly season any recipe, and yet they’re delicious all by themselves, either raw or baked.

To prepare, we suggest a variety of flavorful options:

Chopped: Vidalias are perfect chopped in salads where more pungent onions can be overpowering.

Sliced: Add thick slices atop sandwiches or hamburgers for a sweet zing.

Sauteed: Vidalias are the perfect accoutrement to steak, pork, and other meats.

Baked: Baked Vidalias are an easy side dish that turns out similar to French onion soup. Peel a large Vidalia, then cut off the top and bottom to make the onion sit flat. Core the middle and add a pat of butter inside. Microwave for around five minutes on high or wrap securely in foil and bake at 350º for 45 minutes or until tender.

Chilled: Either of these methods will enhance the sweet flavor of Vidalias when eating them raw: Place a whole, raw, unpeeled Vidalia in the refrigerator and chill for approximately one hour before serving. Peel and cut into slices. Place in a bowl of ice water for approximately 30 minutes. Drain on paper towels.


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