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

Grind enough onions to yield 1 1/2 gallons and add 1/2 cup salt; let stand 30 minutes. Squeeze juice from onion-salt mixture and discard. Sterilize canning jars. 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. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8 pint jars.