Rhubarb Refrigerator Pickles
- Ready In:
- 48hrs 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
- 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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RECIPE SUBMITTED BY
Molly53
United States