Tuesday, June 14, 2011

V is for...VIDALIA - ABC Wednesday

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

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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  1. Well, I didn't know that about REAL Vidalia onions! I'm going to be looking for the sticker, then complaining that we have imposters!
    Jane x

  2. I love Vidalia onions and the recipe sounds delicious and I think I'll be making some this week! Great post for the V Day, Karen! Have a lovely day!

    ABC Team

  3. When I think onions, they always look like those.
    ROG, ABC Wednesday team

  4. I love vidalia onions and look forward to trying your recipe.

  5. Oooo, the relish sounds yummy. Love the onions and had forgotten that they were grown in Georgia.

  6. That looks delicious! Thanks for the recipe! What you told of your granddaughter is also the case with my daughter's children. She is a vegeterian but her children like meat. So does her partner

  7. My favorite onions, too! Great photo...

  8. I love these onions, and the recipe sounds delicious.

  9. I really don't know the difference between onions. It is many years since I ate any tho' I used to love them. Sadly they don't love me. But I have heard wonderful reports about these onions. I really miss French Onion soup.

  10. Yumm....big onion fan! The sweeter the better.

    In fact we ate out tonight with our granddaughters, and had a "Blooming Onion" for appitizer.

    Whole onion scored and deep fried.

  11. That's a new V word for me. This is a fun game. :) Love your photos.

  12. Onions are the must have in my cooking, but I prefer the red onions than this...

  13. That's right! It is the season for these, isn't it? They are just as good as the Maui onions. Sweet!

  14. I've saved the recipe . I will try it out but they won't be Vidalia onions. Ireland is a long way from Georgia:-)


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