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Sweet Pickled Rhubarb

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Sliced rhubarb pickled with apple cider vinegar, ginger, pickling spice and cloves.

Ingredients

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  • 1 1/4 cups apple cider vinegar
  • 1 cup water
  • 5 tablespoons granulated sugar
  • 1/2 tablespoon coarse salt
  • 1–pound fresh rhubarb, trimmed and sliced in 1/4-inch pieces
  • 2-inch piece ginger, peeled and sliced
  • 1 tablespoon pickling spice
  • 1 tablespoon whole cloves

Instructions

  1. In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
  2. Pack rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar. Pour vinegar mixture into the jar and secure with the lid.
  3. Bring a large pot of water to a boil. Place entire sealed jar into the water bath as it’s coming to a boil. Boil for 10 minutes. Remove with tongs and place on a kitchen towel.
  4. Store in a cool, dry place and allow rhubarb to pickle at least 3 days before opening. Once opened, store in the refrigerator up to 2 weeks.

Notes

  • *Once opened, the jar of pickled rhubarb will last up to two weeks. Unopened, the jar of pickled rhubarb will last up to a year.

Nutrition

Find it online: https://thehealthyepicurean.com/sweet-pickled-rhubarb/