Prep 2 hrs
Cook 0 mins
An adaptation of the Vidalia Onion Relish to use Walla Wallas and cut down on the amount of sugar used.
- 5 lbs onions
- 1⁄4 cup salt
- 1⁄2 quart apple cider vinegar
- 1 teaspoon turmeric
- 1 teaspoon pickling spices
- 4 ounces chopped pimiento
- 1 cup sugar
- Chop onions finely by hand or in a food processor.
- Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
- Drain juice from onions and discard.
- Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
- Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
- Process jars in a water bath for 10 minutes or adjusted to your altitude.
I halved this recipe successfully and it came out to just a tad bit more than 4 half pints. We used up the leftover immediately after cooking on some cornish game hens and it was good. Easy to make and can. Thanks for posting.
Excellent relish! I followed exactly as written and found it easy to prepare and taste was wonderful. Very pretty too, I plan to use for holiday gifts. Thanks for posting a great recipe!
Wonderful recipe. So easy to make too. I used to buy Bick's Onion Relish, but not any more...this is far superior. I didn't have the pimientos, so I diced some sweet red, orange and yellow peppers (will add more next time I make this). I ended up with 9 half pints. Probably because my onion pieces were larger. Thanks so much for posting this recipe. This is a keeper.