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Paula's Vidalia Chow Chow

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Paula's Vidalia Chow Chow


4 large sweet Vidalia onions, skins removed and finely chopped

2 cups green cabbage, finely shredded (approximately 1/4 head)

1/4 cup kosher salt

4 1/2 cups water, divided

2 red and yellow bell peppers, chopped

1/2 cup light brown sugar, packed

2 cups apple 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

3 pint canning jars and lids, sterilized


In an extra large glass mixing bowl, combine chopped onions and shredded cabbage. Dissolve salt into 4 cups of water and pour over onions and cabbage. Allow to soak overnight.

Drain onions and cabbage and set aside.

In a large saucepan add apple cider vinegar and light brown sugar. Stir until brown sugar has dissolved. Add dry mustard, turmeric and remaining 1/2 cup water. Stir together.

Add flour and stir until a thick paste is formed. Whisk in celery seed and mustard seed.

Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper.

Continue to boil for an additional 5 minutes.

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.

While onion relish mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.

Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 15 minutes. Remove from water bath and allow to cool on the counter.

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