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Ingredients Jump to Instructions ↓

  1. 4 cups diced fresh or frozen rhubarb

  2. 3 medium onions, chopped

  3. 1 cup white vinegar

  4. 1 cup packed brown sugar

  5. 1 cup sugar

  6. 1 can (28 ounces) diced tomatoes, undrained

  7. 2 teaspoons salt

  8. 1 teaspoon ground cinnamon

  9. 1 tablespoon pickling spice

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine all ingredients. Cook for 1 hour or until thickened. Cool. Refrigerate in covered containers. Yield: 6-7 cups.

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