Canning Recipes

Vidalia Onion Relish II
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 medium Vidalia onions -- chopped fine
2 cups shredded cabbage - (abt 1/2 med head)
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.

This recipe yields about 1 1/2 quarts.

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