The Ruritan Club was selling Vidalia onions as an annual fundraiser this spring... I bought a 25 pound bag. Decided to make a couple kinds of relish among other things. This recipe uses white vinegar and has only a few, simple ingredients. It's delicious on hot dogs, brats, and sausages, and in pinto beans or bean soup on a cold winter evening.
Here's what I did...
First, I washed my pint canning jars and kept them hot until I was ready for them. I simmered my lids and rings in hot water and kept them hot as well.
Then I started peeling onions... and chopping onions... this Granny is grateful beyond belief for a KitchenAid mixer with a food slicer/chopper attachment to cut down on the chopping time, and reducing the tears.
I chopped 10 cups of onions.
I combined my onions in a non-reactive pan, along with
2-1/4 cups white vinegar
1 cup sugar
2 Tablespoons celery seed
2 teaspoons canning/pickling salt
I stirred all the ingredients together and brought the mixture to a boil, reduced the heat and simmered for 10 minutes.
I ladled the mixture into the hot pint jars leaving about a half inch of headspace. I wiped the jar rims with a damp cloth and, using my magnetic wand gadget, removed the lids and rims from the hot water, tightening them to a fingertip tightness on the jars.
I processed the jars in a boiling water bath for 10 minutes, then removed the jars from the boiling water using my jar lifter.
I set the jars on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar... I love that sound... it gives me such a satisfying feeling!
I can't wait to serve up this relish on a hot dog... but I'm going to wait at least a couple of weeks to give the flavors time to marry.
Aren't these flowers pretty? They have absolutely nothing to do with canning, onions, or relish, but my son and daughter-in-law gave me the orange daylily for Mother's Day, and my daughter and her boyfriend gave me the purple delphinium, and they look so pretty contrasted side by side, I thought I'd share!
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