Best Rhubarb Refrigerator Pickles Recipes

Rhubarb Refrigerator Pickles image

Provided by Molly53

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

Rhubarb Refrigerator Pickles image

Provided by Heidi Hoerman

Time 15m

Number Of Ingredients 10

1 to 2 lb fresh rhubard (2 lbs. pictured)
1 c cider vinegar
1 c sugar
1 plus 1/2 c water, filtered if necessary
1 Tbsp salt
1 tsp black peppercorns
1 tsp juniper berries
1 tsp allspice berries
1 stick cinnamon (approx. 2")
2 to 3 sprig(s) fresh rosemary, or 1 tsp. dried

Steps:

1. Pare the rhubarb: cut off both ends, remove the tough outer strings if necessary, cut into 3 inch pieces and divide lengthwise to form slender pickles that readily absorb the brine.
2. Crack the peppercorns, juniper berries and allspice in a mortar and pestle to help flavor the brine. If you do not have a mortar and pestle, place them in a sealed plastic bag, set on a hard surface, and whack with a mallet or smooth bottomed pot.
3. In a small, non-reactive saucepan, bring the vinegar, sugar, salt and 1 cup of the water to a boil. Boil for two minutes, stirring occasionally to fully dissolve the sugar. Reserve 1/2 cup of water to use later if needed.
4. Put the rhubarb in a heat-safe glass container and carefully cover with the boiling brine. Weight the rhubarb to keep it submerged. If needed, bring the remaining water to a boil and add until all the rhubarb is covered.
5. Allow the pickles and brine to cool and transfer to a tightly covered glass or plastic container and refrigerate. Wait at least 24 hours before serving. The pickles will keep, refrigerated, in their brine at least a month. Discard if mold develops or if they smell "off."

Rhubarb Refrigerator Pickles image

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.