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vidalia onion & peach relish

(1 rating)
Recipe by
Diane Atherton

Peaches, onion, jalapeno pepper and garlic...does it get any better! This recipe was inspired from a recipe I found on "My" 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. My photo Hope you enjoy!

(1 rating)
yield serving(s)
prep time 25 Min
cook time 1 Hr 10 Min
method Canning/Preserving

Ingredients For vidalia onion & peach relish

  • 2 c
  • 2 c
  • 2 c
    apple cider vinegar
  • 1/4 c
  • 1 tsp
    celery salt
  • 1 Tbsp
    mustard seeds
  • 4
    bay leaves, dried
  • 1/2 to 2 tsp
    crushed red pepper, dry (i used 2 tsp)
  • 2 Tbsp
    salt (i used plain with no iodine)
  • 3 lb
    peaches, chopped
  • 3 lb
    vidalia onions, chopped
  • 4 lg
    cloves of garlic, minced
  • 1 to 2
    jalapeno peppers, chopped fine (i used 1 pepper)

How To Make vidalia onion & peach relish

  • 1
    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.
  • 2
    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.
  • 3
    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.

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