FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
FREE Magazines
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Makes about 8 pint jars
Ingredients:
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
Instructions:
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 - www.vidaliaonion.org/
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.