Description
Elevate your meals with homemade pickled rhubarb! This vibrant condiment adds a sweet-and-sour crunch that transforms salads, sandwiches, and tacos into extraordinary dishes. Bursting with flavor and visual appeal, pickled rhubarb is perfect for any occasion, whether it’s a summer barbecue or a cozy dinner. It’s quick to prepare, making it an easy addition to your culinary repertoire.
Ingredients
Scale
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 1 cup distilled white vinegar
- 1 cup granulated sugar
- 1 tsp kosher salt
- Optional: spices like mustard seeds or peppercorns
Instructions
- Rinse the rhubarb stalks and trim tough ends. Cut into 1-inch pieces.
- In a saucepan over medium heat, combine vinegar, sugar, salt, and any optional spices. Stir until the sugar dissolves and bring to a boil; then remove from heat.
- Sterilize a glass jar by boiling it for 10 minutes. Once cool, pack the rhubarb pieces tightly into the jar.
- Pour the hot brine over the packed rhubarb until fully submerged. Remove air bubbles by tapping the jar gently.
- Allow to cool at room temperature before sealing with a lid. Refrigerate for at least 24 hours before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 75
- Sugar: 16g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg