Pat’s Vidalia Onion Relish

4 large Vidalia onions, skins removed and finely chopped
2 cups green cabbage, approximately 1/4 head finely shredded
1/4 cup kosher salt
4 1/2 cups water, divided
2 red bell peppers, chopped
1/2 cup light brown sugar, packed
2 cups apple cider vinegar
1 tablespoon dried mustard powder
3/4 teaspoon turmeric
1/4 cup all purpose flour
1 teaspoon mustard seed
2 teaspoons celery seed
3 (1 pint) canning jars and lids, sterilized

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