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.
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.
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.
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.
- 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
- 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.
- Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.
- 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.)
Recipe adapted from Southern Living