A sweet and tangy peach and Vidalia onion relish that makes a great topping for hot dogs.
Ingredients
- ▢1 1/2 cups water
- ▢1 1/2 cups sugar
- ▢1 1/2 cups cider vinegar
- ▢3 tablespoons gin
- ▢1 1/2 tablespoons salt
- ▢2 teaspoons mustard seeds
- ▢3/4 teaspoon celery salt
- ▢1/4 teaspoon crushed red pepper flakes
- ▢2 bay leaves
- ▢2 pounds Vidalia onion, finely chopped
- ▢2 1/2 pounds peaches, peeled and chopped
- ▢1 large clove garlic, minced
- ▢2 jalapenos, minced
Instructions
- In a Dutch oven bring water, sugar, cider vinegar, gin, salt, mustard seeds, celery salt, crushed red pepper flakes, and bay leaves to a boil over medium-high heat.
- Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.
- Let mixture cool, and remove bay leaves. Relish can be stored in airtight containers in the refrigerator for up to 2 weeks. (Makes about 8 cups.)
Notes
Makes about 8 cups Recipe adapted from Southern Living
Nutrition
Calories: 68kcal
