Nome Rhubarb and Onion Relish

Submitted by Charlotte J

"As taken from Alaska "Sourdough" Cookin', copyright 1976, Baxter Lane Company"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 1 batch

ingredients

• 4 cups fresh rhubarb, chopped
• 2 cups vinegar
• 4 cups diced onions
• 1 (2 lb) package brown sugar
• 1 teaspoon celery salt
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

directions

1. Cook rhubarb and vinegar over medium heat for 20 minutes.
2. Add remaining ingredients and simmer for 1 hour, stirring occasionally.
3. Pour into hot sterilized jars and seal immediately.
4. Process for 15 minutes in a boiling water bath.

Reviews

[Countrywife]

This is an excellent condimant to serve with any roast, like horseradish or crsnberry sauce or mint jelly. I'e made it as Alaska Rhubarb and Onion Relish, but in all the years I've made it and all the times I've seen the recipie, no one knows where the Alaska comes from. I put up a batch every year. Makes great Xmas gifts.

 

[Beanwean]

Great recipe! I did omit the table salt and reduce the clove to 1/2 teaspoon. I tried the relish out on some friends as a glaze for grilled chicken and got rave reviews. So far I have put up 16 8oz. jars. We'll see how many I give away and how many I keep for myself...

 

[34state]

Wonderful recipe! This is my first review and I made this on a whim and I now have gifts for my gourmet friends. I can't wait until they taste it. Need more recipes like this. I also omitted the salt and reduced the cloves to 1/2 tsp. Five stars and more!!!

 

[TOOLBELT DIVA]

At this time of year I always seek out recipes for relishes and condiments to put up in jars in preparation for Christmas. Since I adore rhubarb with pork, this recipe is ideal and am grateful for its inclusion in RecipeZaar, and particularly its mention in the latest Eater's Digest. I do not have to search postings for good relishes. One click and there you are.

 

[Potatohead]

After reading other comments about the final product; I decided to adjust the cooking times a bit. I just mixed all ingredients in the saucepan as the first step. Brought them to a boil for 10 minutes. Then, I removed the solids with a slotted spoon, and shocked them in an iced water bath. I continued to reduce the liquid down quite a bit. Did this till the volume matched the reserved onion and rhubarb pulp. Mixed all back together, and chilled. This produced a chunkier, fresher end result. I used room temp. as a relish for sirloin pork roast.