6 cups rhubarb - chopped, fresh or frozen
6 cups onions - chopped
2 cups white vinegar
2 cups brown sugar
1½ tsp sea salt
1½ tsp black pepper
1½ tsp cinnamon
1½ tsp allspice
1½ tsp ground cloves
1/2 Cup water
Add together in a large boiler, chopped rhubarb, chopped onions, vinegar and water. Start to boil on a medium heat for about twenty minutes, then remove from heat.
Add all your spices, seasonings and brown sugar then stir around until all blended together. Place the boiler back on the stove top on a medium heat for about one hour and half, stirring occasionally.
While waiting for your relish you can start sterilizing your jars and lids in a hot water bath.
See method below for sterilizing!*
When your relish is almost cooked. Remove jars and lids from the water bath, place on a towel to drain.
See method below for canning procedures.**
Then scoop the rhubarb relish into each jar, you will get about six one cup mason jars full. After you complete filling all jars, clean around rims and cap each one.
*Method for Sterilization:
Start by getting a large boiler and filling in about a quarter full of water.
Bring the water to a boil and place your Mason jars inside then cover.
After letting the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth on the countertop.
**Method for Canning:
After your food items are cooked and ready to can, scoop hot liquid or food inside your mason jars, about 1/2 inch from the top.
Continue doing this until all jars are complete.
Clean around the top of your jars, removing any food from rims
Place caps and lids on jars finger tight
Place jars back in the hot water bath and boil the water for another 5 to 10 minutes with the cover on the boiler.
When done, remove from the water bath and leave at room temperature.