Ingrédients pour Canadian Spiced Rhubarb And Onion Relish
- 8 cups chopped rhubarb (about 4 lbs)
- Onions
- Cider Vinegar
- Brown Sugar
- 1 teaspoon salt
- Ground Allspice
- Cayenne Pepper
- Celery Seed
- Cinnamon
- Ground Cloves
- Fresh Ground Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Canadian Spiced Rhubarb And Onion Relish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Canadian Spiced Rhubarb And Onion Relish
- Combine all ingredients in a large, heavy-bottomed preserving pan.
- Stir well to ensure even distribution of spices and ingredients.
- Bring the mixture to a rolling boil over high heat, stirring frequently to prevent sticking.
- Reduce heat to maintain a moderate, vigorous bubble. Continue to stir frequently, skimming off any foam that rises to the surface.
- Simmer for 40-60 minutes, or until the relish reaches a rich brown color and thickens to the consistency of jam. Stir frequently during simmering.
- While the relish simmers, prepare your canning jars by sterilizing them in boiling water for at least 10 minutes. Keep the jars hot.
- Place clean, new canning jar lids in a separate saucepan of boiling water to soften the sealing compound. Remove lids from water just before using.
- Fill the hot, sterilized jars with the relish, leaving a 1/8-inch headspace at the top of each jar.
- Wipe the jar rims clean with a damp cloth. Carefully place the softened lids onto the jars and screw on the bands tightly.
- Process jars in a boiling water bath: Place the filled jars in a canner, ensuring they are covered by at least 1 inch of boiling water. Cover the canner and boil vigorously for 15 minutes.
- Carefully remove jars from the canner and allow to cool completely on a rack, undisturbed. You should hear a ‘pop’ sound as the jars seal.
- Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. Refrigerate any unsealed jars and consume within a month.
- Yield: Approximately five 8-oz jars. Enjoy your homemade Canadian Spiced Rhubarb and Onion Relish!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
705g
Fat
0g
Carbs
63g
