Categories: Relish- Salsa- Chutney
Ingredients
- 6 cups chopped rhubarb (about 2 lb. whole)
- 2 cups chopped onion (about 1 large)
- 3 cups firmly packed brown sugar
- 2 1/2 cups white vinegar (5% acidity)
- 1 1/2 cups raisins
- 1 Tbsp. mustard seed
- 1 tsp. ground ginger
- 1 tsp. mixed pickling spice
Directions
- In a 6 to 8-quart saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered, approximately 1 1/2 hours or until thick. Stir occasionally at the beginning and constantly at the end of cooking. Immediately fill hot jars with mixture, leaving 1/2 inch headspace. Carefully runa nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
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makes 3 pints