Name: Vidalia Onion Relish
Ingredients: 4 medium-sized Vidalia onions, chopped fine; 2 cup (about half a medium head) shredded cabbage; 1/4 cup salt; 1 quart water; 1/2 cup brown sugar; 2 cup cider vinegar; 1 tablespoon dried mustard powder; 1/8 tablespoon turmeric; 1/2 cup water; 1/4 cup all-purpose flour; 2 teaspoon celery seed; 2 teaspoon mustard seed

Vidalia Onion Relish

Ingredients

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

Instructions

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.