When the Vidalia onions hit the market in spring, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile.
—PAT HOCKETT OCALA, FL
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 4 CUPS
4 large sweet onions, thinly sliced (about 8 cups)
4 large sweet red peppers, thinly sliced (about 6 cups)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons celery seed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon.