Sweet Vidalia Onion Mustard Relish
- Number of Servings: 48
Ingredients
4 large sweet Vidalia onions, finely chopped (about 4 cups)2 cups green cabbage, finely chopped1/4 cup kosher salt4-1/2 cups water, divided2 large red bell peppers, finely chopped (about 2 cups)1/2 cup light brown sugar, packed2 cups cider vinegar1 tbsp. dried mustard powder3/4 tsp. turmeric1/4 cup all purpose flour1 tsp. mustard seed2 tsp. celery seed
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.
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.
Nutritional Info 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
Member Reviews