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Vidalia Onion Relish Recipe


Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.

Ingredients:
* 10 lbs ground Vidalia Onions (about 16 to 20)
* 1 qt. cider vinegar
* 1/2 cup salt
* 1 tsp. turmeric
* 1 tsp. pickling spice (tied in cheesecloth or a tea ball)
* 4-oz. jar chopped pimentos
* 4 and 1/2 cups sugar

Directions:
1. Grind onions in a food processor or blender to a point where there are no large chunks. Transfer to a large colander (strainer).
2. Add 1/2 cup salt, mix well and let stand 30 minutes.
3. Squeeze juice from mixture discarding juice. (use cheesecloth if available)
4. Transfer onions to a large cooking pot. Add vinegar, sugar, spices and pimento.
5. Bring to a boil and cook for 30 minutes, stirring often.
6. Remove pickling spice (in cheesecloth or tea ball) and discard. Pack onions in sterilized jars and cover with cooking liquid, leaving 1/2-inch head space.
7. Remove air bubbles by running a knife to bottom several times. Wipe jar rims. Attach lids.
8. Process 10 minutes in a boiling water bath.
Makes about 8 pints

Note: Be careful with turmeric. It will stain practically anything it contacts (counter tops, cooking utensils, etc.).





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