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August 2, 2011
Rhubarb & Onion Relish
The Pantry
Prep time:
37 minutescooking time:
7 minutes“A little dab of Rhubarb & Onion Relish with pinto beans was good eating at Grandma's farm.”
Ingredients
- 31 stalks rhubarb
- 4 medium onions
- 4 cups firmly packed light brown sugar
- 1 cup white vinegar
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon mixed pickling spices
Directions
1
Chop the rhubarb to yield about 8 cups. Slice the onions to yield about 4 cups.
2
Combine rhubarb, onions, brown sugar, vinegar, salt, cinnamon and ginger in a large heavy saucepot and mix well.
3
Tie the garlic and pickling spices in a cheesecloth bag and add to the rhubarb mixture. Bring to a simmer over medium heat, stirring frequently.
4
Simmer mixture, stirring frequently, until rhubarb is crisp-tender, about 2 minutes; do not overcook.
5
Remove cheesecloth bag. Ladle relish into 5 hot sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 5 (1-pint) jars.
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Grandma's Secret Trick
Grandma's Secret Trick
Pickling spice didn't exist until Grandma had been making relishes for many years. She kept a lot of whole spices on hand and made her own. She mixed 1/2 teaspoon crushed cinnamon stick, 1/2 teaspoon mustard seeds, 1 teaspoon broken bay leaf bits, 6 to 10 cloves, 1/2 teaspoon peppercorns and a couple of allspice berries. If she had cardamom seeds and coriander seeds, she added 6 each of those to the mix.
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