Cook rhubarb and vinegar over medium heat for 20 minutes.
Add remaining ingredients and simmer for 1 hour, stirring occasionally.
Pour into hot sterilized jars and seal immediately.
Process for 15 minutes in a boiling water bath.
Ingredients:
4 cups fresh rhubarb, chopped
2 cups cider vinegar
4 cups diced onions
1 (2 lb) packages brown sugar
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Steps/Methods:
Cook rhubarb and vinegar over medium heat for 20 minutes.
Add remaining ingredients and simmer for 1 hour, stirring occasionally.
Pour into hot sterilized jars and seal immediately.
Process for 15 minutes in a boiling water bath.
Leave a Comment
