Rhubarb Refrigerator Pickles

Russ Myers

By
@Beegee1947

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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Rating:
★★★★★ 3 votes
Comments:
Serves:
2 / 4
Prep:
20 Min
Method:
Canning/Preserving

Ingredients

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(s)
rhubarb, cut into 1-inch pieces

Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Other Snacks
Main Ingredient: Vegetable
Regional Style: American