| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Relishes, Onions |
1 |
Servings |
INGREDIENTS
| 4 |
|
Medium-sized vidalia onions; chopped fine |
| 2 |
c |
(about half a medium head) shredded cabbage |
| 1/4 |
c |
Salt |
| 1 |
qt |
Water |
| 1/2 |
c |
Brown sugar |
| 2 |
c |
Cider vinegar |
| 1 |
tb |
Dried mustard powder |
| 1/8 |
tb |
Turmeric |
| 1/2 |
c |
Water |
| 1/4 |
c |
All-purpose flour |
| 2 |
ts |
Celery seed |
| 2 |
ts |
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.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 178 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997
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