Vidalia Onion Relish
1 1/2 gallons ground Vidalia Onions (about 20 lbs.)
1/2 cup salt
1 quart apple cider vinegar
1 teaspoon turmeric
4 teaspoons pickling spice (in piece of cheese cloth)
4 Tablespoons pimento, chopped
4 1/2 cups sugar
Grind enough Vidalia Onions to yield 1 1/2 gallons, add 1/4 cap salt and let stand 30 minutes, Squeeze juice from onion-salt mixture and discard juice. Tie pickling spice in cheese cloth. Combine onions, vinegar, sugar, turmeric, spice bag and pimento, in a large sauce pot. Bring to a boil and cook until thick, (approximately 30 minutes), stirring often. Remove and discard spice bag. Pack both onions and cooking liquid to cover in hot jars, leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath.

 

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