Great-Grandmother Dayman’s Rhubarb Pickle
Submitted by: Ina Anderson / Prince George, British Columbia, Canada
Who passed this recipe down to you? My mom, Isabel Disbrow (Brown)
Recipe origin: Meyronne, Saskatchewan, Canada
How old is this recipe? It was passed down from my Great Grandmother Dayman. It is likely over 130 years old.
The story behind the recipe:
My Mom was raised on a farm in southern Saskatchewan. A large garden was grown every year and produce and fruit were always cold stored, canned or processed to feed the family during the winter. All through my growing up years, my mom grew vegetable gardens as well, though on a much smaller scale. I do remember there was always a rhubarb patch. My sister and I tried convincing ourselves that we liked dipping it in salt and eating it raw. She would gnaw away on a stalk and comment that it was interesting, but I quickly decided that I disliked it intensely! Rhubarb Pickle was a different matter. Mom made it every summer. Growing up in the 1950's and 60's, casseroles, canned salmon loaves, and pot roasts were, in our household, always served with Rhubarb Pickle which sat on the table in a fancy bowl........a simple recipe, but one rich in memory.
Ingredients:
2 quarts (8 cups) rhubarb, cut into small pieces
2 quarts (8 cups) sliced onions
1 1/2 pints vinegar
4 lbs (12 cups) light brown sugar
1 tsp, pepper
1 tbsp, salt
1 tbsp, cinnamon
1 tbsp, allspice
1/2 tsp, cloves
1 piece root ginger
A little mustard
How to make it:
Combine first three ingredients. Cook 20 minutes on stovetop. Add remainder of the ingredients and boil until thick. Seal in sterilized jars.