Vidalia Onion Relish

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.

Notes from Ruth: Some things I learned on my first batch about 3 years ago ~ The turmeric will turn a plastic or wooden spoon a strange color, I used a blue plastic spoon and now the bowl is a strange shade of green! Draining the onions I used a colander fitted with cheesecloth large enough to go around the onion mixture. Then folded the cheesecloth and wrung out like clothing you hand wash. You need to get as much liquid out at this stage as possible. The original recipe only called for 2 tbsp. pimiento, but I use the whole jar as it doesn't have flavor of it's own and makes a much prettier jar of relish.

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