Sweet Onion Relish

This is sooooo GOOD on hotdogs!

Print Recipe

Servings 16 Half Pints

Ingredients

1 1/2 gallon Ground Vidalia Onions (or similar sweet onions) 16 – 20, about 10 lbs.
1/2 C. Salt
1 Qt. Cider Vinegar
1 t. Turmeric
1 t. Pickling Spice
4 oz. Jar Chopped Pimentos (optional)
4 1/2 C. Sugar

Instructions

Grind or use food processor for enough Vidalia onions to yield 1-1/2 gallons, add 1/2 C. Salt and let stand 30 minutes.
Squeeze juice from onion mixture* and discard juice.
To onions, add vinegar, sugar, spices (tied in cheesecloth or in a tea ball) and pimento. Bring to a boil and cook for 30 minutes, stirring often.
Pack both onions and cooking liquid to cover in sterilized jars, leaving 1/2 inch headspace. Remove air bubbles by tapping bottom of jar or running knife to bottom several times. Wipe jar rims. Adjust lids. Process jars 10 minutes in boiling water bath.

Notes

I used a colander fitted with cheesecloth large enough to go around the onion mixture. Fold the cheesecloth around the mixture and wring out the liquid similar to the way you would do handwashed clothing. You need to get as much liquid out at this stage as possible.