3 Tbsp olive oil or coconut oil
3 stalks of celery, minced
1 Tbsp minced hot pepper of your choosing ( I opted for a sweet banana pepper)
5 pound bag of Vidalia onions, peeled and minced
1 cup sugar
1 cup cider vinegar
1 Tbsp salt
1/2 tsp black pepper
1 tsp ground celery seed
Heat oil in a large pot, add celery and peppers over medium heat, sautéing until tender, about five minutes. Add onions and remaining ingredients, stirring until well mixed. Turn heat up to cook off excess moisture released by onions until thickened, stirring regularly for 25-30 minutes. Pack into sterilized quart jars and refrigerate once cooled.
I would double this recipe if I were you.
Here is a great way to use this onion relish.
8 0z Cream Cheese softened
1 1/2 cup vidalia onion relish
1 Jar of Fresh bacon or you can be like me and cheat and get hormel chopped bacon in a bag haha.
1/4 Cup of Diced Green Scallions
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