Peach-Vidalia Onion Relish – Spicy Southern Kitchen

Peach-Vidalia Onion Relish with jalapenos is a candy and tangy condiment that may take your sizzling canines from drab to fab. Wonderful means to make use of extra summer time peaches.

Peach-Vidalia Onion Relish in a glass jar surrounded by fesh peaches.

Initially revealed July 6 ,2014

Peach season is in full swing in South Carolina and I can’t get sufficient of them. They’re unbelievably candy and juicy. So juicy they’ll’t be peeled with no river of juice operating down your palms all the way in which to your elbow. We eat peach cobbler all summer time lengthy, however generally I love to do one thing a little bit savory with peaches too.

Relish in a glass jar with a spoon stuck in it.

Add Some Spice

This Peach-Vidalia Onion Relish is packed stuffed with tangy, candy taste and is spiced up with jalapenos and crushed purple pepper flakes. The warmth is a superb complement to the sweetness of the peaches. It additionally has a splash of gin to assist add a little bit kick. I used Cardinal American Dry Gin which is distilled lower than an hour from my home in Kings Mountain, NC- however you need to use any gin and even omit the gin.

Makes A Massive Batch

You probably have a big amount of ripe, summer time peaches (And I wouldn’t advocate this recipe for peaches that aren’t actually ripe) that must be used up, this can be a nice recipe to do it with. It makes a big batch of relish which might be refrigerated for as much as 2 weeks or it may be canned.

How To Serve Peach-Vidalia Onion Relish

Strive it as a topping for decent canines or turkey burgers or unfold on prime of a block of cream cheese as an appetizer served with crackers. It additionally goes nice with grilled rooster or shrimp. And for a candy deal with, you should definitely avoid wasting peaches for Sluggish Cooker Peach Cobbler. 🙂

Peach-Vidalia Onion Relish in glass jar.

Extra Peach Recipes

In a Dutch oven carry water, sugar, cider vinegar, gin, salt, mustard seeds, celery salt, crushed purple pepper flakes, and bay leaves to a boil over medium-high warmth.
Add onion, peaches, garlic, and jalapeno and boil, stirring sometimes, for 15 minutes.
Let combination cool, and take away bay leaves. Relish might be saved in hermetic containers within the fridge for as much as 2 weeks. (Makes about eight cups.)