rhubarb on table


What You'll Need:

  • 12 cups finely chopped fresh or frozen rhubarb
  • 1 medium onion, chopped
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/4 teaspoon paprika
  • 1 teaspoon ground cinnamon

Directions:

Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly.

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops.

Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving.