1 ¾ cups white wine vinegar
1 cup sugar
1 tablespoon minced fresh tarragon or ¾ teaspoon crushed dried tarragon
2 garlic cloves, crushed or minced
- In a large bowl, layer the onions and salt. Gently stir until well combined. Let sit 4 hours.
- Prepare canner, jars and lids.
- Drain the onions thoroughly. Press out the excess liquid.
- Make the relish:
- In a 6- to 8-quart stainless steel pan, combine the vinegar, sugar, tarragon, and garlic.
- Over medium-low heat, gradually heat the mixture, stirring constantly, until the sugar is completely dissolved.
- Increase the heat to medium-high and bring the syrup to a boil.
- Add the drained onions to the syrup.
- Reduce the heat to medium and simmer for 10 minutes, stirring frequently.
- Remove the pan from the heat
- Ladle hot relish into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe jar rims and threads with a clean, damp cloth. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.