Description
Dive into the fresh, tangy delight of our Homemade Rhubarb Pickles! This simple recipe brings a perfect blend of zest and sweetness to your table, making it an ideal accompaniment to any spring meal. Whether you’re dressing up a sandwich or adding a pop of flavor to your salads, these pickles are sure to impress!
Ingredients
Scale
- 4 cups fresh rhubarb, cut into 1/2 inch pieces
- 1 cup white vinegar
- 1 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 4 cloves garlic, peeled
- 4 strips orange zest
Instructions
- Prepare the Brine: In a saucepan, mix vinegar, water, sugar, and salt. Heat to boiling, stirring to dissolve the sugar and salt.
- Add Flavorings: Stir in mustard seeds, coriander seeds, fennel seeds, garlic, and orange zest.
- Jar the Rhubarb: Place rhubarb pieces in a sterilized jar and pour the hot brine over them, ensuring they are submerged.
- Cool and Store: Let the jar cool to room temperature, then seal and refrigerate. Wait at least 24 hours before serving to let flavors meld.
Notes
- Ensure jars are sterilized to prolong shelf life.
- Substitute sugar with honey or maple syrup for a different sweetness.
- Apple cider vinegar can replace white vinegar for a fruitier tang.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 100 kcal
- Sugar: 24g
- Sodium: 1160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg