Easy Pickled Rhubarb
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Cook time: 
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Yields: 2 (8 oz) or 4 (4 oz) jars
  • 1 lb rhubarb stalks, trimmed to fit 2 8-ounce or 4 4-ounce resealable jars
  • 1½ cups water
  • ¾ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt
  1. Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
  2. Pour water-vinegar mixture over rhubarb in jars, leaving about ½-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2016/03/31/easy-pickled-rhubarb/