Vidalia Onion and Bell Pepper Relish

Roast bell peppers over an open flame or under a broiler, turning frequently until charred and blistered. Place in a bowl, cover with plastic wrap, and let sit for 5 to 10 minutes. Remove skins, cut peppers into halves lengthwise, remove seeds and stems, then chop flesh into small pieces. Set aside.

Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with 1/4 cup kosher salt. Toss by hand. Add cabbage and 3 tablespoons kosher salt; toss by hand. Let sit for 1 hour.

Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.

Add onions and cabbage to a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.

Prepare jars for canning: Wash 20 8-ounce jars and place them into the canning pot with rack. Boil jars in water to sterilize. Wash new, unused lids and rings in warm soapy water. Fill a small pot half way with water and bring to simmer; place the lids into water.

Fill hot relish into hot, sterilized jar, leaving 1/2 inch of headspace. Run a clean knife around the insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place jars in a simmering water bath, covering by at least 1 inch. Process according to your local extension's guidelines or for 10 minutes. When jars start to seal and vacuum, the lids will make a popping sound, indicating successful canning. Store opened jars in the refrigerator and use within two weeks.