Peach-Vidalia Onion Relish

Peach-Vidalia Onion Relish

Peach season is in full swing in South Carolina and I can’t get enough of them. They are unbelievably sweet and juicy. So juicy they can’t be peeled without a river of juice running down your hands all the way to your elbow. We eat peach cobbler all summer long, but sometimes I like to do something a little savory with peaches too.

Peach-Vidalia Onion Relish

This Peach-Vidalia Onion Relish is packed full of tangy, sweet flavor and is spiced up with jalapenos and crushed red pepper flakes. It also has a splash of gin to help add a little kick. I used Cardinal American Dry Gin which is distilled less than an hour from my house in Kings Mountain, NC- but you can use any gin or even omit the gin.

Peach-Vidalia Onion Relish

If you have a large quantity of ripe, summer peaches (And I wouldn’t recommend this recipe for peaches that aren’t really ripe) that need to be used up, this is a great recipe to do it with. It makes a large batch of relish which can be refrigerated for up to 2 weeks or it can be canned.

Peach-Vidalia Onions Relish

Peach-Vidalia Onion Relish

 

Peach-Vidalia Onion Relish

 

Peach-Vidalia Onion Relish

Peach-Vidalia Onion Relish

Try it as a topping for hot dogs or turkey burgers or spread on top of a block of cream cheese as an appetizer served with crackers. And for a sweet treat, be sure to save some peaches for Slow Cooker Peach Cobbler. :)

Peach-Vidalia Onion Relish

Peach-Vidalia Onion Relish
 
A sweet and tangy peach and Vidalia onion relish that makes a great topping for hot dogs.
Recipe type: Condiment
Ingredients
  • 1½ cups water
  • 1½ cups sugar
  • 1½ cups cider vinegar
  • 3 tablespoons gin
  • 1½ tablespoons salt
  • 2 teaspoons mustard seeds
  • ¾ teaspoon celery salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 pounds Vidalia onion, finely chopped
  • 2½ pounds peaches, peeled and chopped
  • 1 large clove garlic, minced
  • 2 jalapenos, minced
Instructions
  1. In a Dutch oven bring water, sugar, cider vinegar, gin, salt, mustard seeds, celery salt, crushed red pepper flakes, and bay leaves to a boil over medium-high heat.
  2. Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.
  3. Let mixture cool, and remove bay leaves. Relish can be stored in airtight containers in the refrigerator for up to 2 weeks. (Makes about 8 cups.)
Notes
Makes about 8 cups
Recipe adapted from Southern Living

 

 

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18 thoughts on “Peach-Vidalia Onion Relish

  1. Living in Colorado can be food torture at times. We’re such late bloomers that I have to stand by and watch everyone else enjoying peaches and sweet corn … and it will be another couple of weeks until our crops are here. I love this relish idea. I’ve got Vidalia onions in the basement and hopefully they’ll keep long enough to join our Colorado peaches for this relish.

  2. Peach season is my favorite and I love how many peaches are packed into this relish! It sounds amazing! I would probably not be able to resist eating this by the spoonful!

  3. Oooo what a fancy relish! I don’t think I’ve ever tried a relish that included peaches, but I bet their sweetness complements the onions perfectly! I’ll have to give this a try one weekend. :D Thanks for the recipe, Christin!

  4. Ooh, lovely! I’d love to make my own relish some day soon. I’ve never seen peach relish but it sounds and looks just amazig. I really do like your idea of spreading this on some cream cheese and eating with crackers.

  5. Oh wow, this relish would be good on so many things! I love doing something savory with fruit – don’t get me wrong I still love all the sweet stuff but it just works so well in savory dishes too!

  6. I love the sound of this relish, Christin! Peaches are so delicious in savory dishes, and I’d love to top a burger or hot dog with this!

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