Constance
Master Chef
VIDALIA ONION RELISH
1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar
Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes 8 pints.
1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar
Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes 8 pints.
