rhubarb refrigerator pickles
(3 ratings)
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
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1 cbalsamic vinegar (or substitute your favorite fruit vinegar
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1 1/2 craw sugar
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1 Tbspkosher salt
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1 tspcloves
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4 stalkrhubarb, cut into 1-inch pieces
How To Make rhubarb refrigerator pickles
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1Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour.
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2Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids. Keep refrigerated for a day or two before eating.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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