1 1/2 gal. ground Vidalias (14-16 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. turmeric
1 tsp. pickling spice
1 tsp. chopped pimento
4 1/2 c. sugar

Mix the salt with the ground onions and let stand 30 minutes. Squeeze out and discard the juice. Add vinegar, sugar, spices and pimento to the onions. Bring to a boil and cook for 30 minutes, stirring often. Pack onions and cooking liquid 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. Makes about 8 pints.