rhubarb refrigerator pickles

Name: Rhubarb Refrigerator Pickles
Prep time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 cup(s) balsamic vinegar (or substitute your favorite fruit vinegar; 1 1/2 cup(s) raw sugar; 1 tablespoon(s) kosher salt; 1 teaspoon(s) cloves; 4 stalk(s) rhubarb, cut into 1-inch pieces

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Tart and tangy rhubarb pickles are a great friend to roasted meats. They also complement hard, salty cheeses, such as cheddar and gruyère. Adapted from: Mother Earth News

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(3 ratings)

yield 2 / 4

prep time 20 Min

method Canning/Preserving

Ingredients For rhubarb refrigerator pickles

1 c

balsamic vinegar (or substitute your favorite fruit vinegar
1 1/2 c

raw sugar
1 Tbsp

kosher salt
1 tsp

cloves
4 stalk

rhubarb, cut into 1-inch pieces

How To Make rhubarb refrigerator pickles

1
Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour.

2
Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids. Keep refrigerated for a day or two before eating.
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