Recipe: Suzanne - Vidalia Onion Relish

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Suzanne, maybe it will help you.
Vidalia Onion Relish

A woman from Alabama says, "I've had this recipe for many years, and each year I anxiously awaiting my 30 lb. shipment from a Georgia Onion Farm so I can make the year's batch. The relish is wonderful! I use it in everything from egg, ham, tuna salads, potato salad, on sandwiches, etc."


1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs.)
1/2 c. salt
1 qt. cider vinegar
1 tsp. turmeric
1 tsp. pickling spice
4-oz. jar chopped pimentos
4 1/2 c. sugar

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
mixture and discard juice. To onions, add vinegar, sugar, spices (tied in
cheesecloth or use a tea ball) and pimiento. Bring to a boil and cook for
30 minutes, stirring often. Pack both onions & cooking liquid to cover in
sterilized jars, leaving 1/2" headspace. Remove air bubbles by tapping
bottom of jar or running knife to bottom several times. Wipe jar rims.
Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8
pints or 16 half-pints. I make these every summer and they make wonderful
gifts. Use the relish in Deviled Eggs, Potato Salad, on sandwiches or serve
with meat.