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LOCATION: Recipes >> Preserving >> SWEET ONION RELISH

Print this Recipe    SWEET ONION RELISH

6 large onions, peeled
2 large red bell peppers, seeded
2 cups apple cider vinegar
3 cups dark brown sugar, packed
1 1/2 tablespoons kosher salt
1/2 teaspoon cumin seeds

Using a food processor, coarsely chop the onions and peppers.
Process only two at a time, otherwise they turn into paste.

Mix all the ingredients in a large, heavy stockpot and cook over
medium heat together until onions begin to become translucent,
about 15 minutes.

Prepare 8 half-pint jars, lids and rings according to manufacturer's
instructions. Spoon the relish into the jars, filling to 1/2 inch
from rim. Clean the rims and seal according to manufacturer's
instructions. Process sealed jars in boiling water for 10 minutes.



4 medium-sized Vidalia onions, chopped fine
2 cups (about half a medium head) 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. Makes about
1 1/2 quarts.


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