Sweet Onion Pepper Relish

This Vidalia onion relish is pure Georgia summer in a jar. Sweet onions, red and green bell peppers, and chopped cabbage cook down in a sugar-vinegar brine until just thickened. No long simmering, no pectin, no fuss.

The Vidalia onions are doing most of the flavor work here. Their natural sweetness means you need less sugar than a relish made with yellow onions, and they break down quickly into soft, jammy pieces. The cabbage adds a subtle crunch that holds up even after canning.

Bring it slowly to a boil. Rushing the heat can scorch the sugar on the bottom before the vegetables release their liquid. Once it’s bubbling and slightly thickened, it’s ready to jar. That’s really it.

Kitchen Tips

• Chop everything to a uniform fine dice. Uneven pieces cook at different rates and give you a relish that’s half mush, half raw.
• Use white vinegar for a clean, sharp tang. Apple cider vinegar works too but gives the relish a slightly amber color.
• Leave ½ inch headspace when filling jars. This allows for proper expansion during the seal.
• Process in a boiling water bath for 10 minutes if you plan to store at room temperature long-term. Refrigerator storage works fine for batches you’ll use within a few weeks.

Variations

• Hot pepper relish: Replace one cup of bell peppers with finely chopped jalapenos or serranos for heat.
• Mustard seed version: Add 2 tablespoons yellow mustard seeds to the brine for a pickled-relish flavor that pairs well with bratwurst.