Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

SWEET ONION RELISH (VIDALIAS)




Source of Recipe


My files


List of Ingredients




4 cups chopped cabbage
2 cups chopped vidalia onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
½ cup salt
2 quarts vinegar
4 Tablespoons mustard seed
2 Tablespoons celery seed
1½ cups sugar



Recipe



Chop vegetables. Dissolve salt in some water. Pour over the chopped vegetables. (you want enough to cover the veggies). Let stand 12 hours (or overnight). Drain, rinse and drain again. Recover the vegetables with fresh water, and let stand for 1 hour. Drain again.

Dissolve sugar in vinegar. Add spices. Bring to a boil, and add the vegetables. Simmer for 15 minutes. Bring to a full boil.

Pack loosely in sterilized jars, leaving ¼ inch. Seal jars, and process in hot water bath for 15 minutes. Cool and store.