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Rhubarb and Onion Relish
Category	Rhubarb
Special story or information about your recipe:	This is an old-fashion recipe that you wont find on a grocers shelf. I get more requests for this every year!
Measurements and ingredients:	8 cups sliced raw rhubarb (1/2 inch pieces) 4 cups diced onion 4 cups firmly packed brown sugar (I like dark brown the best) 2 teaspoons salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 cup vinegar (I use organic apple cider) 1 garlic bud, peeled and minced 1 tabelspoon whole mixed pickling spices
Instructions:	In a large kettle, combine all except the last two ingredients. Tie the garlic and pickling spices in a small cloth bag and add. (I have just thrown them in and that works too). Bring to boiling, reduce heat and simmer until rhubarb is just tender, dont over cook, the rhubarb should not be mushy. Remove the spice bag, ladle the hot relish into hot sterilized jars, adjust lids and process in a boiling-water bath for 5 minutes to ensure the seal. Makes three pints.
Serves how many:	3 pints or 6 jelly jars
Submitted by:	Cindra Moore

City:	Honor
State:	Michigan
Zip:	49640
County:	Benzie
Phone:	231-325-4242
Email:	cindraleemoore@yahoo.com

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