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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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