Red Onion Relish
This relish may take a while to make, but the result is really worth it. It's a sweet and tangy relish, made with peppers, onions and cabbage. Use as you would with any other relish.
Ingredients
Serves: 200
- 4 large red peppers
- 4 large green peppers
- 4 large yellow peppers
- 6kg grated Spanish or red onions
- 4 tablespoons sea salt
- 2 large heads cabbage, finely chopped
- 3 tablespoons sea salt
- 1.8kg caster sugar
- 2 litres apple cider vinegar
- 3 tablespoons ground turmeric
- 3 tablespoons mustard seeds
- 1 tablespoon celery seeds
Method
Prep:12hr ›
Cook:1hr ›
Ready in:13hr
- Roast red, green and yellow peppers over an open flame or under the grill, turning frequently, until skins are charred and blistered. Place in a bowl and cover with cling film; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthways. Remove seeds and stem and chop into small pieces. Set aside.
- Place grated onions in a colander to drain liquid. Place them in a large bowl and sprinkle with 4 tablespoons sea salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
- 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.
- Place cabbage and onions into a large pot over medium-high heat. Add roasted peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds and celery seeds. 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.
- Sterile some preserving jars. Fill the jars with hot relish about 1.25cm 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 process.
- Place in a bath of simmering water, covering the jars by one 2.5cm. Process for 10 minutes or according to your local guidelines. When jars start to seal and vacuum, the lids will make a pop sound and sealing process was a success. Once jars have been opened, store in the refrigerator and use within two weeks.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
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 recipe in 1/4. Instead of using towels to strain the water out I used my salad spinner. From start to finish it only took me 3 hours to make. It was so much easier this way and it made 6 pints. Try this in tuna salad instead of relish. I love it on Lima Beans and rice too. - 09 Oct 2007 (Review from Allrecipes US | Canada)
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 it was a rainy weekend this year ( 2010 ), but being true lovers of this yearly even we went . Natually we HAD to buy our fair share of these fantastic onions ( 50 pounds each - lol ) So can you imagine my concern as what to do with these lovely pearls once company departed ??? This , being my favorite recipe site , I gave a lot of thought to each recipe I examined and THIS WAS THE ONE !!! THANK YOU FOR SHARING THIS RELISH RECIPE !! It is heavenly !!!! Actually it took me back to my Grandma's kitchen , in all aspects , but mainly the relish it's self . If you are truely looking for a fantastic onion relish recipe of days gone by ..STOP LOOKING ...THIS IS IT . I would give it a 10 star if it were available ... I ended up with 22 pints of the worlds BEST RELISH ....I followed the recipe to the T...Again , thank you so much for sharing this with me and all those who may be looking for a fantastic recipe . It's fantastic on everything ..think hot dog !! It can't be beat along side a bowl of beans and rice with a chunk of hot corn bread slattered in butter...You go girl !!!!! Mary in Vidalia .. - 10 May 2010 (Review from Allrecipes US | Canada)
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 last as long as green, in the fridge. I made this recipe for Christmas gifts and everyone raved about this relish and asked for for the recipe. It definately outshone the sweet green! I am making it again this summer, too many requests for it! Here is a hint...chew gum when working with the onions, helps with the tears! - 10 Jul 2012 (Review from Allrecipes US | Canada)