Rhubarb Refrigerator Pickles

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READY IN: 48hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon ground cloves (more to taste)
  • 4
    stalks rhubarb, cut into 1-inch pieces
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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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