Vidalia Onion & Peach Relish
Diane Hopson Smith
This recipe was inspired from a recipe I found on "My Recipes.com"
I made a few changes to adjust the recipe to my liking. I like relish and chow chow a bit more on the spicy side so I added more heat to this wonderful relish.
Try serving this over a pork roast, fish or with crackers and cream cheese.
Hope you enjoy!
2 capple cider vinegar
1 tspcelery salt
1 Tbspmustard seeds
4bay leaves, dried
1/2 to 2 tspcrushed red pepper, dry (i used 2 tsp)
2 Tbspsalt (i used plain with no iodine)
3 lbpeaches, chopped
3 lbvidalia onions, chopped
4 largecloves of garlic, minced
1 to 2jalapeno peppers, chopped fine (i used 1 pepper)
How to Make Vidalia Onion & Peach Relish
- Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
- Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
- Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.