Sweet Vidalia Onion Relish Recipe by Paula Deen

Level: Moderate

Time: 50 MINUTES

1 ratings


  • 4 large Vidalia onions, skins removed and finely chopped
  • 2 cups green cabbage, approximately 1/4 head finely shredded
  • 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 (1 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.

Sweet Vidalia Onion Relish


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1 Review

Janice 7/4/2016
Well, I just fin

Well, I just finished making this and the jars are cooling. So I don't know yet what it's going to taste like but it definitely smells good. From my own experience, it took me a lot longer than 50 minutes to make. Chopping the onions, cabbage and peppers took well over 30 minutes, but maybe I'm just kind of slow! Also, it made just under 4 pints, rather than three but that could easily be due to larger onions and peppers. If this tastes good (as I expect it will!) I will definitely make it again! (Well, it makes me choose a rating so I'll have to, even though I haven't tasted it yet. I'll come back and redo that s after I've tasted it, if necessary.)

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