Yes, it's fine.

Carol

The recipe is not complex and appears to be quite safe to can. Because the Vidalias are very sweet, a cup of sugar may be a bit much, but its to your taste however, and would not impact safety if you added a little less. Adding a little tumeric for that noticable yellow color may also be used.

Thank you very much for your replies. Yes, I would like to add less sugar. I have made tomato sauces with the fresh onions and the sauces turn out very sweet with no sugar.
Could I possibly add 1/4 cup or even omit the sugar completely.
Thank you Rosa

Sure.

Carol

Thank you very much, I love this forum as much as I do the many other forums on this site!!!!!!!!!!!!!!!!!! All of you are so very generous with your knowledge, it is appreciated.
Bless you and yours and have a great week.
Rosa

I have found that if you still want a little more sweetness and no sugar, a very small amount of Splenda works well too. I use it here for most sweet pickle brines and if it were measured cup for cup as in sugar, it would be way too sweet for many one to enjoy. Instead, I only add maybe a couple of tablespoons of Splenda to do almost the same sweetening compared to many cups of sugar.

Can you use water instead of vinegar in order to keep the original taste of the onion.

Linda, much time has passed since you posted, but for others wondering the same question: No, you can't use water instead of vinegar in this recipe. The vinegar changes the pH of the recipe, which is necessary to create the acidic environment to prevent botulism spores from growing.