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    You are in: Home / Recipes / Rhubarb Refrigerator Pickles Recipe
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    Rhubarb Refrigerator Pickles

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    10 mins

    48 hrs

    Molly53's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously.
    2. 2
      Chill the liquid in the refrigerator for an hour.
    3. 3
      Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
    4. 4
      Keep refrigerated for a day or two before eating.

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Refrigerator Pickles

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.7
     
    Calories from Fat 1
    48%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1761.6 mg
    73%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 0.9 g
    3%
    Sugars 59.9 g
    239%
    Protein 0.7 g
    1%

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