Recipe(tried): Vidalia Onion Relish

Vidalia Onion Relish

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

Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2 cup 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-inch 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.