Rhubarb and Onion Relish

Contributed By: Parker


4 cups chopped onion (about 4 large)
4 cups chopped fresh rhubarb
2 cups white vinegar
4-1/2 cups packed brown sugar
1 tablespoon salt
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper


1. In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/4 hours or until slightly thickened.
2. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 2-1/2 hours Process: 10 min.
YIELD: 4 half pints
This makes a tasty chutney-like sauce you can use in place of steak sauce for basting or marinade. It goes well with beef, pork and poultry, and it's good even served over softened cream cheese for a really different appetizer. I entered it in the state fair and won first place in condiments!
Nutrition Facts
2 tablespoons: 131 calories, 0 fat (0 saturated fat), 0 cholesterol, 232mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 0 protein.

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