Ingredients for Nome Rhubarb And Onion Relish
- 4 cups fresh rhubarb, chopped
- 1 cup apple cider vinegar
- 1 large onion, finely chopped
- 1/4 cup packed brown sugar
- Celery Salt
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Ground Cinnamon
- 1 teaspoon ground cloves
- 1/2 cup white sugar
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
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How to Make Nome Rhubarb And Onion Relish
- Combine 4 cups chopped rhubarb and 1 cup apple cider vinegar in a large saucepan. Bring to a medium heat and cook for 20 minutes, or until the rhubarb begins to soften.
- Add 1 large onion (finely chopped), 1/2 cup sugar, 1/4 cup packed brown sugar, 1 tablespoon ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon salt. Stir well to combine.
- Reduce heat to low and simmer for 1 hour, stirring occasionally, until the relish thickens and the onions are tender.
- Carefully ladle the hot relish into sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles by gently running a knife or spatula along the inside of the jar.
- Wipe the jar rims clean, and seal with lids and rings. Process in a boiling water bath for 15 minutes (adjust processing time based on your altitude; consult a canning guide for accurate instructions).
- Remove jars from the water bath and let cool completely. You should hear a satisfying "pop" sound as the jars seal. Check seals by pressing down on the center of each lid; if it doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
3655g
Fat
3g
Carbs
325g
