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Peach-Vidalia Onion Relish

A sweet and tangy peach and Vidalia onion relish that makes a great topping for hot dogs.
Course Condiment
Cuisine Southern
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 30
Calories 68kcal
Author Christin Mahrlig

Ingredients

  • 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

Instructions

  • 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.)

Notes

Makes about 8 cups
Recipe adapted from Southern Living

Nutrition

Calories: 68kcal