Rhubarb Pickles

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Rhubarb Pickles

 

1 lb rhubarb, trimmed and cut into thin sticks
2 cups apple-cider vinegar
Kosher Salt
1 1/2 cups sugar
1 tsp whole cloves
1 - 1 1/2 half-inch pieces fresh ginger, peeled and thinly sliced
4 small dried jalapeno peppers

 

Combine the vinegar, 1 tablespoon coarse salt, and sugar in a medium glass or plastic saucepan [Non metalic].


Stir and cook over medium heat until the salt and sugar have dissolved. Add the cloves, ginger, and peppers. Bring to a boil over medium-high heat, and cook another minute .

Pack the rhubarb into a tall glass jar or long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover.


Refrigerate 24 hours and store, refrigerated, up to 1 week before serving.






 

   

 


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