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  • 1 1/2 gal. ground Vidalia onions (about 10 lbs)
  • 1/2 c. salt
  • 1 qt. cider vinegar
  • 1 tsp. tumeric
  • 1 tsp. pickling spice
  • 4 oz. jar pimento, chopped
  • 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; mix well and let stand 30 min. Squeeze juice from mixture and discard juice. To onions, add vinegar, sugar, spices (tie them in cheesecloth) and pimento. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in sterilized jars, leaving 1/2 inch head space. Remove air bubbles by tapping bottom of jar or running knife to bottom several times. Wipe jar rims. Adjust lids. Process 10 minutes in boiling water bath.

Makes about 8 pints or 16 half pints.

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Submitted 6/13/05.
Source: My cookbook "Happy Cooking"
Submitted By: Ruth Burbage
Vidalia Onion Relish