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Rhubarb Refrigerator Pickles

Russ Myers


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

★★★★★ 3 votes
2 / 4
20 Min


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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

How to Make Rhubarb Refrigerator Pickles


  • 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.

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About Rhubarb Refrigerator Pickles

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

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