Vidalia onion relish

 This is a  good way to preserve Don's onions he grows and so generously shares with us  each  year...

14-16 ground Vidalia onions
1/3 c salt
4 teas pickling spice
1 quart apple cider vinegar
4 1/2 c sugar
1 teas turmeric
4 tsp chopped pimento (or fresh red bell peppers)

Grind enough onions to yield 1 1/2 gallons. Add salt and let stand 30 minutes.
Squeeze out juice and discard.
Tie pickling spice in cheesecloth.
Combine onions, vinegar, sugar, turmeric, spice bag and pimientos in large non reactive pot.
Bring to boil and cook until thick, about 30 minutes. Stir often.
Discard spice bag.
Fill clean jars and process 10 minutes in a water bath.
Makes 8 pints. Recipe may be halved.