Ingredients
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4
-
2
-
4
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Nome Rhubarb and Onion Relish, As taken from Alaska “Sourdough” Cookin’, copyright 1976, Baxter Lane Company, This is a delicious condiment. I wanted to keep some texture, so I started by simmering the cider vinegar, added the spices and sugar, and then added the onions and rhubarb. The rhubarb cooked down, but the onions kept some shape. I didn’t have any celery salt, so I just left that out. Delicious, savory, tart, and just wonderful with roast pork.
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Steps
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1
Done
|
Cook Rhubarb and Vinegar Over Medium Heat For 20 Minutes. |
|
2
Done
|
Add Remaining Ingredients and Simmer For 1 Hour, Stirring Occasionally. |
|
3
Done
|
Pour Into Hot Sterilized Jars and Seal Immediately. |
|
4
Done
|
Process For 15 Minutes in a Boiling Water Bath. |
