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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 20.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 561.6 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.9 g

View full nutritional breakdown of Sweet Vidalia Onion Mustard Relish calories by ingredient
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Sweet Vidalia Onion Mustard Relish

Submitted by: COOKINGADDICT

Introduction

If you like yellow mustard, you will love this on hot dogs, hamburgers, pinto beans. Put in canning jars and process to preserve for future use. If you like yellow mustard, you will love this on hot dogs, hamburgers, pinto beans. Put in canning jars and process to preserve for future use.
Number of Servings: 48

Ingredients

    4 large sweet Vidalia onions, finely chopped (about 4 cups)
    2 cups green cabbage, finely chopped
    1/4 cup kosher salt
    4-1/2 cups water, divided
    2 large red bell peppers, finely chopped (about 2 cups)
    1/2 cup light brown sugar, packed
    2 cups cider vinegar
    1 tbsp. dried mustard powder
    3/4 tsp. turmeric
    1/4 cup all purpose flour
    1 tsp. mustard seed
    2 tsp. celery seed

Directions

1. In an extra large glass mixing bowl, combine chopped onions & cabbage. Dissolve salt into 4 cups of water and pour over onions & cabbage. Allow to soak overnight.
2. Drain onions & cabbage & set aside.
3. In a large saucepan add vinegar and brown sugar. Stir until sugar has disolved. Add dry mustar, tumeric & remain 1/2 cup water. Stir together.
4. Add flour & stir until a thick past is formed. Whisk in celery & mustard seed.
5. Bring the entire mixture to a boil over medium heat, Making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage & onion & red bell pepper.
6. Continue to boil for an additional 5 minutes.
7. While relish mixture is still hot, ladle into hot sterilized jars, filling to within 1/4" of the top. Wipe rims with a clean dam cloth & seal jars with lids & rings.
8. Process in boiling water bath for 15 minutes. Remove from water bath and allow to cool on the counter.

Serving Size: makes 3 pints

Number of Servings: 48

Recipe submitted by SparkPeople user COOKINGADDICT.





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