Sweet Vidalia Onion Relish

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Sweet Vidalia Onion Relish Sweet Vidalia Onion Relish Recipe Courtesy of

Servings: 3 pints
Prep Time: 20 minutes
Cook Time: 25 minutes (8 hours of inactive time)
Difficulty: Easy

Ingredients Add to grocery list

4 large sweet Vidalia onions, skins removed and finely chopped
2 cups green cabbage, finely shredded (approximately 1/4 head)
1/4 cup kosher salt
4 1/2 cups water, divided
2 red bell peppers, chopped
1/2 cup light brown sugar, packed
2 cups apple cider vinegar
1 tablespoon dried mustard powder
3/4 teaspoon turmeric
1/4 cup all purpose flour
1 teaspoon mustard seed
2 teaspoons celery seed
3 pint canning jars and lids, sterilized





In an extra large glass mixing bowl, combine chopped onions and shredded cabbage. Dissolve salt into 4 cups of water and pour over onions and cabbage. Allow to soak overnight.

Drain onions and cabbage and set aside.

In a large saucepan add apple cider vinegar and light brown sugar. Stir until brown sugar has dissolved. Add dry mustard, turmeric and remaining 1/2 cup water. Stir together.

Add flour and stir until a thick paste is formed. Whisk in celery seed and mustard seed.

Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper.

Continue to boil for an additional 5 minutes.

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.

While onion relish mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.

Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 15 minutes. Remove from water bath and allow to cool on the counter.

Serving Suggestions: Wonderful mixed into egg, chicken or tuna salad. Add a 1/2 teaspoon to the top of deviled eggs or top your just grilled hamburgers with 1 tablespoon. 

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Reader Comments:


After you soak overnite, do you have to rinse the "brine off" or did you just proceed??

By chrysmertens on August 27, 2013


Your recipes are the best. My family loves the sweet vadalia onion relish. I am making it now and thought of you. Can't wait to see you back on Tv or Internet I am your fan!

By Janet Kervin on August 13, 2013


Hi Paula, As a psychologist, I just want to tell you that I'm behind you 100%. We all have had blurbs that we wish we could take back! I don't believe you should be treated as you are by Food Network. Do keep your chin up! Your admirers are still looking for help from you, not to mention that we & the world needs your infectious laughter. There are many ways that you can still be you in private & in public. Don't let 1 reprisal get you down. Anything I can do to help, let me know. Thanks for who you are. Anne Huebner, Ph.D.

By Anne Huebner on July 16, 2013


If you like a mustardy tasting relish this is the one. Great heated up with grilled pork tenderloin. Made way more than 3 pints so I had some to give to friends.

By BarbFlowers on July 19, 2012


While my friends and family believe I am a good cook, this relish blew their minds. I love giving my homemade items as hostess gifts. My friends look forward to my next visit and what I will bring. I LOVE SHARING THIS WITH THEM!!!!! So far, I have made about 30 pints (cabbage crop good this year). I love cooking and thank you for sharing.

By Phyllis Deel on July 27, 2011


Hey Linda and John! The recipe says to: Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper. Hope you love this relish! I know I do.

By Libbie Summers, Senior Food Editor for Paula Deen on July 24, 2011


In this recipe..sweet vidalia onion relish you dont say when to add the red peppers. are they to be chopped together with the onions and cabbage? I am really looking forward to trying this recipe. Thanks Linda

By Linda & John Combs on July 12, 2011


This recipe is bad! Way too much vinegar, way too much celery seed, that is ALL you can taste, wat too little sugar, I had to put 5x more to try to save this mess. I wish I could fish out all the celery seed. So be warned this is a celery seed pickle mess you are making. No taste from onions, or anything else. 10 thumbs dow, Paula!

By vlasta on July 10, 2011


I really enjoyed the show this morning and the onion dip looked so yummy I must try it. Thank you for courage and the gift GOD has given you with food.

By myra jo meza on July 05, 2011


I made this recipe, but I wanted a much sweeter relish than this turned out to be. I added probably another cup of brown sugar,and still thought it needed "something". So, I added a teaspoon of ground cloves, and a teaspoon of allspice. Can you say yummy??!!! I topped my hamburger with this last night and thought I'd died and gone to heaven!!!

By Anonymous on August 03, 2010


This is wonderful -- it was very easy to make and has great flavor. I've used it on hamburgers, hotdogs and served it as a relish at the dinner table. Yum

By Anonymous on August 03, 2010


wow, this stuff is good on everything

By Anonymous on August 02, 2010

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