RHUBARB REFRIGERATOR PICKLES

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Rhubarb Refrigerator Pickles image

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

Provided by Russ Myers @Beegee1947

Categories     Vegetables

Number Of Ingredients 5

1 cup(s) balsamic vinegar (or substitute your favorite fruit vinegar
1 1/2 cup(s) raw sugar
1 tablespoon(s) kosher salt
1 teaspoon(s) cloves
4 stalk(s) 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.

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