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  • 1 ¾ cup dry white wine
  • ¼ cup white wine vinegar
  • ⅓ to ½ cup finely chopped Vidalia onions (or any sweet white onion)
  • 1 to 2 tbsp. minced garlic
  • 1 to 2 tsp. course-ground black pepper
  • 3 ½ cups sugar
  • 1 pkg. Sure-Jell (pectin)
  • 4 -½ pint canning jars
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