LOCATION: Recipes >> Preserving >> Onion Relish 05
|
 |
|
Onion Relish 05
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
