Nome Rhubarb And Onion Relish Recipes

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Steps:

• 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.

Steps:

• 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

Steps:

• Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
• When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
• Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
• Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
• Great Canadian Recipes Summer Berries.

Steps:

• In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.

Steps:

• Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
• Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.