Pickled Rhubarb Recipe

32 2 tbsp servings servings Prep: 15m Cook: 15m

Pickled Rhubarb is delicious, versatile, and easy to make.

Scale to servings (original: 32)

Ingredients

2.0 c white vinegar

1.5 c White Sugar

⚠️ 1 cinnamon stick

⚠️ 5 bay leaves

2.0 tbsp mustard seeds

1.0 tbsp coriander seeds

1.0 tbsp Black Pepper

1.0 tbsp fennel seeds

2.0 tsp cardamom seeds

1.0 tsp allspice

1.0 tsp hot pepper flakes

1.0 tsp whole cloves

1.0 lb rhubarb (about 6 stalks, sliced diagonally)

⚠️ 1 2-inch piece fresh ginger (peeled)

Instructions

1. In a medium saucepan stir together all ingredients except rhubarb

2. Bring to a boil and boil, stirring until sugar is dissolved

3. Reduce heat and simmer 5 more minutes

4. Strain and discard solids

5. Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to 1/2 below rims.

6. Center lids on jars and screw on rings until finger-tip tight

7. Process in a boiling water bath 10 minutes.

8. Allow to cool, then label and store unopened jars in a cool dark place