The Atlanta Journal-Constitution
Check out recipes for pickling, canning and preserving,
This bright yellow relish is perfect for almost everything that comes off your summer grill: hot dogs, hamburgers, brats or veggie burgers. Deardorff also likes using it as basting/glazing sauce for roast meats, especially pork. Just brush it on during the last 20 minutes of roasting time.
Relishes like this are widely used to top cooked beans and lentils, and you’ll enjoy it paired with a soft cheese such as Brie or Camembert and served on a cracker or crostini. It’s a really nice balance of tart and sweet.
You can cut the recipe in half, although you may find the liquid is a little short and you’re going to the trouble to hot process your relish. Our advice is to go ahead and make the full batch. Now you have plenty to enjoy and plenty for gifts.
Organic Vidalia onions are available at Sprouts and Whole Foods Market. 5 pounds Vidalia onions 2 red bell peppers 1 banana pepper, optional 4 tablespoons pickling
salt or kosher salt 1 cup apple cider vinegar
(5%) 3/4 cup granulated sugar 2 tablespoons lemon
juice (bottled or fresh) 1 tablespoon mustard
seed 1 teaspoon pickling spice 1/2 teaspoon turmeric
Fill a large canning kettle two-thirds full with hot water. Add four one-pint (or some other combination equaling 4 pints) canning jars (without lids or bands) and bring to a boil. Then turn heat to medium to hold jars until ready to use.
Peel onions, cut in half and then into slices about 1/4-inch thick. If onions are very large, quarter them before slicing. Put slices into a large bowl. If you prefer, dice the onions.
Remove core and seeds from red peppers and banana peppers and cut into 1/4-inch pieces. Add to onions. Stir in salt and let stand 30 minutes.
Drain accumulated juices and discard. Put onion/pepper mixture into a large saucepan and add vinegar, sugar, lemon juice, mustard seed, pickling spice and turmeric. Bring to a boil and cook until liquid has reduced, about 25 to 30 minutes, stirring frequently.
Remove jars from canner. Pack mixture into hot jars, leaving 1/2-inch headspace. Wipe jar rims, put on lids and bands. Process 10 minutes in boiling water bath. After 10 minutes, turn off heat and let rest 5 minutes. Remove from water bath and let stand 12 hours on level surface. Remove bands. Check lids for seal by lightly lifting edge of lid. If it’s not easily lifted, the jar is sealed. Refrigerate any unsealed jars and use within 2-3 weeks. Label and date remaining jars and store in a cool, dark place. Makes: 4 pints − Adapted from a recipe by Lyn Deardorff of Preserving Now. Per 1-tablespoon serving: 13 calories (percent of calories from fat, 4), trace protein, 3 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 106 milligrams sodium.