Easy Pickled Rhubarb
A tasty, tangy pickled rhubarb recipe that comes together with just three ingredients.
Servings: 4 Jars
Ingredients
- 1 lb rhubarb stalks trimmed to fit 2, 8-ounce or 4, 4-ounce resealable jars
- 1 ½ cups water
- ¾ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
Instructions
- 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.
- Pour water-vinegar mixture over rhubarb in jars, leaving about 1/2-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.
Notes
- Use the pickled rhubarb on top of meats, in salads, as part of a relish or dip, etc.
- 2, (8 oz) or 4, (4 oz) jars
Nutrition
Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1755mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 0.4mg