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Quick Refrigerator Rhubarb Pickles

by Christina Cherrier – Apr 17, 2015 - Updated May 28, 2020
Quick Refrigerator Rhubarb Pickles
© Eatwell101.com

This wonderful quick pickled rhubarb is a great ingredient to have on hand to flavor everything from salads to cheese and charcuterie plates or smoked fish and pâtés. Make it a day ahead to let the flavors develop.

How to make homemade rhubarb picklesPhoto credit: © Eatwell101.com

Ingredients list for the pickled rhubarb

Makes 1 jar:

  • 2 – 3 rhubarb stalks
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) apple cider vinegar (or white wine vinegar, or rice vinegar)
  • 1 tablespoon honey
  • 1 coffee spoon salt
  • 1 coffee spoon peppercorns
  • 2 dried chillies
  • 1/2 tablespoon cloves
  • Bay leaves
  • Star anise

rhubarb pickles recipePhoto credit: © Eatwell101.com

rhubarb pickles recipePhoto credit: © Eatwell101.comSweet and Spicy rhubarb PicklesPhoto credit: © Eatwell101.com

Directions

1. To make this Rhubarb Pickles recipe: Rinse and scrub the rhubarb stalks. Trim the leaves and the thick end. Cut in 3/4-inch (2cm) sections and pack into a sterilized jar. Top with spices and condiments.
2. In a saucepan, combine water, vinegar, salt and honey. Heat the mixture without boiling, until honey is dissolved. Pour the mixture over the rhubarb and close the lid.
3. Let the mixture cool to room temperature, then keep in the refrigerator for up to 2 weeks. Allow to marinate for 24 hours before serving.

Homemade Rhubarb Pickles RecipePhoto credit: © Eatwell101.com

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Nutrition Info (Beta version)
* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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