Total Time
2hrs
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.

Ingredients Nutrition

Directions

  1. Chop onions finely by hand or in a food processor.
  2. Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
  3. Drain juice from onions and discard.
  4. 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.
  5. 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.
  6. Process jars in a water bath for 10 minutes or adjusted to your altitude.
Most Helpful

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.

zaar junkie July 20, 2009

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!

karencooks July 15, 2009

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.

Diana #2 October 19, 2008