Canning Vidalia Onion Relish


Introduction: Canning Vidalia Onion Relish

About: Biblio/technophile, triathlete, E-Resources guy with a penchant for all things digital, soy latte sipper, avid Scrabble player, foodie and geek.

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.

Step 1: Getting the Jars and Lids Ready

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.

Step 2: Making the Relish

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.

Step 3: Filling the Jars

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.

Step 4: Processing Jars

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

Step 5: Finishing Up

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. 



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    5 Discussions

    The best EVER! Making my batch for this year now! Yummy!


    1 reply

    It means to use cookware made of a material that will not react with acidic ingredients. The most common nonreactive cookware is made with a stainless-steel finish and will not discolor or pit when used with acidic ingredients. You can see from the two saucepans above, the finish on the one on the left (nonreactive stainless-steel) has remained intact and has not pitted, whereas the lining and finish (reactive) in the copper pan has become worn off.

    as soon as my canning supplies come in from - i am gonna try this out. can't wait!

    This looks like a very tasty recipe. FYI though, you are supposed to have at least an inch of water covering any cans while they are boiling, otherwise you are not achieving the proper internal can temperature for safe canning.