Peach-Vidalia Onion Relish with jalapenos is a sweet and tangy condiment that will take your hot dogs from drab to fab. Great way to use excess summer peaches.
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. 🙂
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 1/2 cups cider vinegar
- 3 tablespoons gin
- 1 1/2 tablespoons salt
- 2 teaspoons mustard seeds
- 3/4 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 pounds Vidalia onion, finely chopped
- 2 1/2 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
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