8 c. sliced rhubarb
6 c. sliced onions
2 c. raisins
7 c. light brown sugar
4 c. cider vinegar
2 tbsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves
1/8 tsp. cayenne pepper

Combine all ingredients in a heavy kettle. Bring to a boil and simmer gently until fairly thick, about 45 minutes. Stir often to prevent sticking. Pour into hot sterilized jars. Seal. Store in a cool dark, dry place. Yield: Four to five pints.