Rhubarb Refrigerator Pickles
Adapted from: Mother Earth News
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- 1 c
- balsamic vinegar (or substitute your favorite fruit vinegar
- 1 1/2 c
- raw sugar
- 1 Tbsp
- kosher salt
- 1 tsp
- 4 stalk(s)
- rhubarb, cut into 1-inch pieces
1Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour.
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.