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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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

Directions Step-By-Step

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.

About this Recipe

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