4 cups (1 qt.) rhubarb, sliced 4 cups (1 qt.) onions, sliced

4 cups (1 qt.) vinegar

5 cups (2 1/2 pts.) brown sugar

1 teaspoon powdered cinnamon 1 teaspoon powdered cloves 1 teaspoon powdered allspice 1 teaspoon pepper

1 tablespoon salt

Peel rhubarb and onions. Heat vinegar, add rhubarb, onions, sugar, spices, pepper, and salt. Cook slowly one and one fourth hours, then divide into bottles and seal while warm.