Vidalia Onion Relish canning recipe

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Vidalia Onion Relish

 

4 medium Vidalia onions, chopped fine

2 cups shredded cabbage

1/4 cup salt

1 quart water

1/2 cup brown sugar

2 cups cider vinegar

1 tablespoon dried mustard powder

1/8 tablespoon turmeric

1/2 cup water

1/4 cup all-purpose flour

2 teaspoons celery seed

2 teaspoons mustard seed

 

Chop onions and shred cabbage into a large glass or

crockery bowl. Do

not use a metal bowl. Dissolve salt in 1 quart of

water and pour over

vegetable mix. Cover and let soak overnight.

In the morning, turn vegetables into a large colander

and drain.

In a large pot, dissolve brown sugar in cider vinegar.

Mix mustard

powder and turmeric with 1/2 cup water; add flour,

mixing to make a thick

paste with no lumps. Add to vinegar-brown sugar

mixture; stir to

blend, again making sure there are no lumps. Add

celery and mustard seed

and bring to a boil over medium-high heat, stirring to

prevent sticking.

The mixture will thicken as it comes to a boil. When

it boils, add

cabbage and onion and continue to boil and stir for 5

minutes. Mixture

is very pungent.

Put in sterile jars, close with sterile lids and put

in a boiling water

bath for 15 minutes to seal. Yields about 1 1/2

quarts.

 

 

 

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