Vidalia Onion Relish Recipe

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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.
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Servings: Makes 1-1/2 quarts
  • 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
Container:sterilized canning jars
6+ hrs
45 mins
  • 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, 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.
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