Rhubarb Refrigerator Pickles
Family Tested & Approved
balsamic vinegar (or substitute your favorite fruit vinegar
rhubarb, cut into 1-inch pieces
Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour.
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.