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Quick Rhubarb Pickles

Quick Rhubarb Pickles

by 15 people

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Yield: Makes 3 jars (10 oz. each)

Prep: 15 mins

Cook: 5 mins

  • 2 cups cider vinegar
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons coarse salt
  • 1/2 teaspoon yellow mustard seeds
  • 10 whole cloves
  • 10 whole black peppercorns
  • 1 piece  (1 1/2 inch) fresh ginger, peeled and thinly sliced
  • 1 lemon
  • 1 pound fresh rhubarb, cut crosswise into 3/4-inch pieces
  1. In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon; add to the saucepan. Let the liquid cool to room temperature, about 30 minutes.
  2. Divide the rhubarb among 3 clean, small glass jars. ladle in the cooled brine mixture. Top with the lids and refrigerate the pickles for 2 days before eating. (The pickles will keep refrigerated for up to 1 month.)