VADILIA ONION RELISH

4 medium Vidalia onions, chopped finely
2 cups shredded cabbage (about l/2 med. head)
l/4 cup salt
l/2 cup packed brown sugar
2 cups cider vinegar
l tbsps. dried mustard powder
l/8 tbsps. tumeric
l/4 cup flour
2 tbsps. celery seed
2 tsp. mustard seed
Combine chopped onions and shredded cabbage in a alrge glass or
crockery bowl – not metal. Disolve salt in l qt. of water and pour
over the vegetables, mixing well. Cover and let soak overnight.
In the morning, turn the vegetables into a large colander and drain.
In a large pot, dissolve the brown sugar in cider vinegar. Mix mus-
tard and tumeric with l/2 cup water, then add flour, mixing well to
make a thick paste with no lumps. Add this to the vinegar and brown
sugar mixture and stir to blend, again making sure there are no
lumps. Add celery and mustard seeds and bring it all to a boil over
medium heat, stirring to keep it from sticking. The mixture will
thicken as it comes to a boil. When it does boil, add cabbage and
onions and continue to boil and stir for 5 minutes.
Put in sterliized jars, top with sterlized lids, and process in hot
water bath for l5 minutes to seal.
Mekes l-l/2 quarts.