Vidalia Onion Relish Prep Time: 6 or more hours Ingredients - 4 Vidalia onions, finely chopped - 2 cups shredded cabbage - 1/4 cup salt, coarse - 8 cups water - 3/4 cup red bell pepper, chopped (optional) - 1/2 cup brown sugar, packed - 2 cups cider vinegar - 1 tablespoon dried mustard powder - 1/2 teaspoon turmeric - 1/2 cup water - 1/4 cup all purpose flour - 2 teaspoons celery    Sweet Vidalia onions are the star in this versatile relish that can be used as a tasty topping for hors d’oeuvres or appetizers or served as an accompaniment for ham or poultry.   Directions Chop onions and shred cabbage into a large glass bowl (do not use a metal bowl). Dissolve 1/4 cup of salt in 1 quart of water. Pour over vegetables. Cover and soak overnight. In the morning,	1

	drain the vegetables in a large colander. In a large kettle, dissolve brown sugar and cider vinegar. Mix dry mustard and turmeric with 1/2 cup of water. Add flour to create a smooth, thick paste. Add to vinegar mixture, whisk to blend until smooth. Add celery seeds and mustard seeds. Bring the entire mixture to a boil over medium heat, stirring constantly to prevent the mixture from sticking. When mixture has thickened, add cabbage and red bell pepper. Continue to boil for 5 minutes. Place mixture in sterile jars and close with sterile lids. Immerse jars in boiling water bath for 15 minutes. Remove carefully from boiling water and place on cooling racks or a heavy towel until cooled and jars have sealed.	2