Vidalia Onions...I love 'em
Sweet and succulent Vidalia Onions begin to fill grocery store and farmers' market vegetable bins during late spring and stay in season throughout the summer. While there are some other sweet onion hybrids, the real deal, identifiable by the official Vidalia® Onion sticker is only grown in a 20-county area of Georgia.
The delicious mild, yet distinctive, flavor of Georgia's Vidalia Onions is attributed to the low sulfur content of the soil combined with the mild Georgia climate and stringent quality control measures. (About.com)
If it's not grown in Georgia...it's not a Vidalia!
Verification Beware of counterfeit Vidalias!
Sweet Vidalia Onion Relish (Paula Deen)
4 large sweet Vidalia onions, skins removed and finely chopped
2 cups green cabbage, finely shredded (approximately 1/4 head)
1/4 cup kosher salt
4 1/2 cups water, divided
2 red bell peppers, chopped
1/2 cup light brown sugar, packed
2 cups apple cider vinegar
1 tablespoon dried mustard powder
3/4 teaspoon turmeric
1/4 cup all purpose flour
1 teaspoon mustard seed
2 teaspoons celery seed
3 pint canning jars and lids, sterilized
Directions.
In an extra large glass mixing bowl, combine chopped onions and shredded cabbage. Dissolve salt into 4 cups of water and pour over onions and cabbage. Allow to soak overnight.
Drain onions and cabbage and set aside.
In a large saucepan add apple cider vinegar and light brown sugar. Stir until brown sugar has dissolved. Add dry mustard, turmeric and remaining 1/2 cup water. Stir together.
Add flour and stir until a thick paste is formed. Whisk in celery seed and mustard seed.
Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper.
Continue to boil for an additional 5 minutes.
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
While onion relish mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 15 minutes. Remove from water bath and allow to cool on the counter.
Yummers...I'm going to be busy tomorrow making jars and jars of this!
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