Ingredients

  • 1 teaspoon dried thyme
  • 2 tablespoons canning salt
  • 1 cup sugar
  • 8 cups thinly sliced sweet onions
  • 1-3/4 cups white vinegar

Ready In 40 Minutes

Servings: 36

Cooking Instructions

Step 1

  • Place onions in a colander over a plate; sprinkle with canning salt and toss.
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Step 2

  • Let stand for 1 hour. Rinse and drain onions, squeezing to remove excess liquid.
  • INGREDIENTS:
  • Length: 60 minutes

Step 3

  • In a Dutch oven, combine the vinegar, sugar and thyme; bring to a boil.
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Step 4

  • Add onions and return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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  • Length: 10 minutes

Step 5

  • Remove from the heat.

Step 6

  • Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace.
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Step 7

  • Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.
  • INGREDIENTS:
  • Length: 10 minutes