Vidalia Onion Relish
Ingredients
5 pounds vadalia onions
2 tablespoons sea salt
2 cups apple cider vinegar
1 cup granulated sugar
1 tablespoon mustard seeds
1 tablespoon red chili flakes
1/2 teaspoons turmeric
Directions
Slice the onions into thin half moons using a slicing blade on a food processor. Put the onions in a large bowl and add the salt. Massage the salt into the onions and let it stand for 30 minutes.
When the time is up, pour the onions into a large colander and squeeze the onions to remove the liquid that the salt helped draw out.
While the onions drain, prepare a boiling water bath canner and 4 pint jars.
Combine onions, vinegar, sugar, and spices in a large pot. Bring the contents of the pot to a boil and boil for 15 to 20 minutes. You want the onions to soften, the liquid to thicken, and for the whole mess to settle and marry.
Pack the relish into your prepared jars and cover with liquid, leaving 1/2 inch headspace.
Vigorously remove the air bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
When the time is up, remove the lid from the pot and turn off the heat. Let the jars stand in the cooling canner for an additional five minutes. When that time is up, remove the jars and set them on a folded kitchen towel to cool.
When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
