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Canadian Spiced Rhubarb And Onion Relish Recipe

A classic Canadian recipe passed down through generations! This spiced rhubarb and onion relish boasts a vibrant, tangy flavor that's perfect for adding a unique twist to your favorite dishes. Easy to make and even easier to enjoy, this recipe is a must-try for home cooks and canning enthusiasts alike. Preserve the taste of summer with this timeless relish, perfect for gifting or enjoying all year round.

Prep Time 20 mins
Cook Time 90 mins
Calories 761.9 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Canadian Spiced Rhubarb And Onion Relish 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Canadian Spiced Rhubarb And Onion Relish

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How to Make Canadian Spiced Rhubarb And Onion Relish

  1. Combine all ingredients in a large, heavy-bottomed preserving pan.
  2. Stir well to ensure even distribution of spices and ingredients.
  3. Bring the mixture to a rolling boil over high heat, stirring frequently to prevent sticking.
  4. Reduce heat to maintain a moderate, vigorous bubble. Continue to stir frequently, skimming off any foam that rises to the surface.
  5. 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.
  6. While the relish simmers, prepare your canning jars by sterilizing them in boiling water for at least 10 minutes. Keep the jars hot.
  7. 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.
  8. Fill the hot, sterilized jars with the relish, leaving a 1/8-inch headspace at the top of each jar.
  9. Wipe the jar rims clean with a damp cloth. Carefully place the softened lids onto the jars and screw on the bands tightly.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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Starters Appetizers & Snacks Sweets & Sides Side Dishes The Americas Vegetarian Gluten Free Spring Recipes Summer Recipes

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Time To Make Course Cuisine Preparation North American Condiments Etc Canadian Garnishes 4 Hours Or Less