Summer

Peach-Vidalia Onion Relish

Peach-Vidalia Onion Relish with jalapenos is a sweet and tangy condiment that will take your hot dogs from drab to

  • Serves 30
  • Prep 30 minutes
  • Cook 15 minutes
  • Total 45 minutes

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Peach-Vidalia Onion Relish

Peach season is in full swing in South Carolina and I can’t get enough of them. They are unbelievably sweet and juicy. So juicy they can’t be peeled without a river of juice running down your hands all the way to your elbow. We eat peach cobbler all summer long, but sometimes I like to do something a little 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 full of tangy, sweet flavor and is spiced up with jalapenos and crushed red pepper flakes. The heat is a wonderful complement to the sweetness of the peaches. It also has a splash of gin to help add a little kick. I used Cardinal American Dry Ginwhich is distilled less than an hour from my house in Kings Mountain, NC- but you can use any gin or even omit the gin.

Peach Relish on top of Hot Dogs.

Makes A Large Batch

If you have a large quantity of ripe, summer peaches (And I wouldn’t recommend this recipe for peaches that aren’t really ripe) that need to be used up, this is a great recipe to do it with. It makes a large batch of relish which can be refrigerated for up to 2 weeks or it can be canned.

How To Serve Peach-Vidalia Onion Relish

Try it as a topping for hot dogs or turkey burgers or spread on top of a block of cream cheese as an appetizer served with crackers. It also goes great with grilled chicken or shrimp. And for a sweet treat, be sure to save some peaches for Slow Cooker Peach Cobbler. 🙂

Peach-Vidalia Onion Relish in glass jar.

More Peach Recipes

Recipe

Peach-Vidalia Onion Relish

A sweet and tangy peach and Vidalia onion relish that makes a great topping for hot dogs.

  • Serves 30
  • Prep 30 minutes
  • Cook 15 minutes
  • Total 45 minutes

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

  1. 1

    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.

  2. 2

    Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.

  3. 3

    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

  • Calories68 kcal

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