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Makes about 8 pint jars

1 1/2 gallons ground Vidalia® Onions (14-16 medium onions)
1/2 cup salt
1 quart apple cider vinegar
1 teaspoon turmeric
1 teaspoon pickling spice
1 teaspoon pimento, chopped
4 1/2 cups of sugar

Grind enough Vidalia® Onions to yield 1 1/2 gallons, add 1/2 cup salt and let stand 30 minutes.

Squeeze juice from onion-salt mixture and discard juice.

To onions add vinegar, sugar, spices and pimento.

Bring to a boil and cook for 30 minutes, stirring often.

Pack both onions and cooking liquid to cover in hot jars, leaving 1/2 -inch head space.

Remove air bubbles. Wipe jar rims. Adjust lids.

Process 10 minutes in a boiling water bath. 

Visit the Vidalia® Onion Committee Website -



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