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LOCATION: Recipes >> Preserving >> Onion Relish 05

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VIDALIA ONION RELISH

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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