Directions

• Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes.
• Squeeze juice from onion-salt mixture and discharge juice.
• To onions, add vinegar, spices, pimento and sugar.
• Bring to boil and cook for 30 minutes, stirring often.
• Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space.
• Remove air bubbles, wipe jar rims.
• Adjust lids.
• Process 10 minutes in a boiling water bath.
• Makes 8 pints.