Vidalia Onion and Pepper Relish

To create a delicious and crunchy relish, begin by roasting the bell peppers over an open flame or in the broiler until their skins are nicely charred and blistered. Place them in a bowl, cover with plastic wrap, and let sit for 5 to 10 minutes. Remove the skins and cut the peppers in half lengthwise, discarding the seeds and stems before chopping the flesh into small pieces. Set these aside for later use.

Next, prepare the onions and cabbage by placing them in a colander to drain excess moisture. Transfer them to a large bowl, sprinkle with 1/4 cup of kosher salt, and toss by hand. Add the cabbage and another 3 tablespoons of kosher salt; again, toss to combine. Allow this mixture to sit for an hour.

After the onions and cabbage have sat, place them in a colander once more to remove any remaining liquid. Transfer the mixture to a piece of cheesecloth or towel and squeeze out as much moisture as possible.

In a large pot, combine the onions and cabbage with roasted bell peppers. Add sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds to the pot, stirring constantly as you bring the mixture to a low boil. Reduce the heat to medium and simmer for 45 minutes, stirring frequently to prevent the onions from sticking to the bottom.

Before proceeding with canning, inspect 20 jars for any cracks or rust on their rings. Discard any defective jars and wash the remaining ones in warm soapy water. Sterilize the jars by submerging them in boiling water, then wash new lids and rings in warm soapy water.

To fill the jars with relish, bring a small pot of water to a simmer and place the lids into the water. Remove one jar at a time, placing it on a canning funnel as you fill it with hot relish. Fill the jar to within 1/2 inch of its top, then run a clean knife or thin spatula around the insides to remove any air bubbles. Wipe the rims with a moist paper towel and top the jar with a lid and screw ring, tightening it securely. Repeat this process for each remaining jar.

Finally, place the jars in a bath of simmering water, covering them by at least 1 inch. Process according to your local extension's guidelines or for 10 minutes, waiting until the jars start to seal and vacuum. When this happens, you'll hear a popping sound as the lids secure tightly. Store opened jars in the refrigerator and use within two weeks.