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Vidalia onions are known to folks around the
world as the sweetest onions available. Grown in a 20-county
area in the southeastern portion of the state, these
“no-tears” Georgia beauties are sought for their mind, sweet
taste, due to their high sugar and water content, and the loamy,
low-sulfur soil where they’re grown. In 1990, the Georgia
General Assembly declared the Vidalia the state’s official
vegetable. Fresh season for Vidalias runs roughly May through
October, but these onions are available into late fall, thanks
to controlled-atmosphere cold storage and frozen packaging.
Cut onions in
half lengthwise and slice thinly. In a 5- to 6-quart [an,
cover and cook onions in their own juices over medium heat,
stirring occasionally until onions and limp, about 10 to 15
minutes. Cut lemons in half lengthwise, then slice thinly.
Remove all seeds. Add lemons, currants, sugar, vinegar, ginger
and allspice to onions. Simmer uncovered, stirring often as it
thickens. Cook until most of liquid has evaporated,
approximately 1 hour. Seal in jars and process, or cool, cover
and chill up to 1 month.
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