A WEDGE OF WARM CORN BREAD AND A CRISP, PAN-FRIED PORK CHOP ARE THE PERFECT ACCOMPANIMENTS TO THIS RELISH. WITH TART RHUBARB, HOT CHILES, SUGAR, AND SPICES, IT PACKS MORE FLAVOR PUNCH THAN ITS PALE PINK APPEARANCE MIGHT SUGGEST.
PREP: 1 HOUR STAND: 2 HOURS PROCESS: 10 MINUTES MAKES: 4 PINTS PHOTO
1. In an extra-large bowl combine rhubarb, red onions, and chile peppers. Sprinkle with pickling salt. Add enough cold water to cover rhubarb mixture. Let stand at room temperature for 2 hours.
2. Meanwhile, for spice bag, cut a 6-inch square from a double layer of 100-percent-cotton cheesecloth. Place mustard seeds, allspice, cloves, and peppercorns in center of cheesecloth square. Bring up corners; tie closed with clean kitchen string.
3. In a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot combine sugar, white vinegar, and white wine vinegar. Bring to boiling, stirring to dissolve sugar. Add spice bag; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; let stand for 1 hour.
4. Remove and discard spice bag. Return vinegar mixture to boiling. Drain rhubarb mixture in a colander set in sink. Rinse with cold water; drain well. Stir rhubarb mixture into the vinegar mixture. Cook over medium-high heat just until mixture starts to boil, stirring frequently. Remove from heat.
5. Ladle hot relish into hot sterilized pint canning jars, leaving a ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.
6. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 2 TABLESPOONS: 54 cal., 0 g fat, 0 mg chol., 128 mg sodium, 13 g carb., 0 g fiber, 0 g pro.
There’s a big, enthusiastic canning community out there. The following websites offer recipes, information, and inspiration: BHG.com (Better Homes and Gardens); freshpreserving.com (essential canning information from Ball Corp., maker of canning jars); nchfp.uga.edu (solid canning information from the National Center for Home Food Preservation).