Categories: relish-salsa- chutney
Ingredients
- 8 cups peeled, sliced onions (about 3 lbs.)
- 1 1/4 cups white vinegar (5 % acidity)
- 1 1/4 cups sugar
- 1 tsp. pickling salt
- 1 tsp. mustard seed
- 2 tsp. dried tarragon
Directions
- Place onion slices in boiling water. When water returns to a boil, boil for 2 minutes. Drain. In a 6 to 8 quart saucepan, combine remaining ingredients. Over high heat, bring to a boil. Add onions and return to boil. Continue boiling for 3 minutes.
- Immediately fill hot pint jars with mixture, leaving 1/2- inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 10 minutes.
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makes 2 pints