|Nutritional Guidelines (per serving)|
|Servings: 4 pints (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 42g||211%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 13g||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 5 pounds Vidalia or other sweet onions (peeled, ground or finely chopped)
- 2 red bell peppers (washed, seeds and stems removed, ground or finely chopped)
- 1/4 cup canning salt
- 1 cup of sugar
- 1 cup light brown sugar (packed)
- 1/2 teaspoon ground turmeric
- 2 cups cider vinegar
- 1 teaspoon mixed pickling spices
Gather the ingredients.
Combine the ground onions and bell peppers with the salt; stir and let stand for 30 minutes.
Bring a saucepan of water to a simmer, reduce heat to low and add the jar lids. Keep them in the hot water, but do not boil.
Half fill a canning kettle with water; add the jars and bring to a boil. Reduce heat to low and keep jars hot while the onion mixture is simmering.
Drain the vegetables in a fine mesh strainer, squeezing gently.
In a large non-reactive pot, combine the sugars, turmeric, and vinegar.
Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well-drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium-low and simmer for 30 minutes.
Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.
Put the jars on a rack in the canner and fill with more very hot or boiling water so it comes at least 1-inch above the tops of the jars. Bring to a boil. Cover and boil gently for 10 minutes.
Remove the jars to a rack to cool. Do not invert.
High Altitude Process Times
- Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet.
- Over 6,000 feet, process for 25 minutes.