RHUBARB REFRIGERATOR PICKLES

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Rhubarb Refrigerator Pickles image

Tart and tangy rhubarb pickles. Try them as an accent to your favorite cheeses or to sliced, roasted meats. Courtesy of Mother Earth News. The cooking time is refrigeration time before eating.

Provided by Molly53

Categories     Low Protein

Time P2DT10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup balsamic vinegar (or substitute your favorite fruit vinegar)
1 cup sugar (up to 1 1/2 cups, as needed)
1 tablespoon kosher salt
1/4 teaspoon ground cloves (more to taste)
4 stalks rhubarb, cut into 1-inch pieces

Steps:

  • 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.

Nutrition Facts : Calories 260.8, Fat 0.1, Sodium 1761.7, Carbohydrate 63.2, Fiber 1, Sugar 60, Protein 0.8

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