Canning Vidalia Onion Relish

My local Kiwanis Club was selling Vidalia onions as a fundraiser this spring and I bought a 25 pound bag. So, I decided to make relish. This recipe uses white vinegar and has only a few, simple ingredients.

If you can't get Vidalia onions, any sweet onion will do just as well.

First, I washed my pint canning jars in the dish washer 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.

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.

Ladled the mixture into the hot pint jars leaving about a half inch of headspace ( you can use a measuring tool). wipe the jar rims with a damp cloth and, using a magnetic wand, remove the lids and rims from the hot water, tightening them to a fingertip tightness on the jars.

Process the jars in a boiling water bath for 10 minutes, then removed the jars from the boiling water using a jar lifter. 

Set the jars on a folded dish towel on the counter to cool make sure  to listen for the PING of each successfully sealed jar.