Easy Homemade Rhubarb Pickles Recipe – Fresh & Tangy!
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 cupsfresh rhubarb, cut into1/2inch pieces
- 1 cupwhite vinegar
- 1 cupsugar
- 1 cupwater
- 2 teaspoonssalt
- 1 teaspoonmustard seeds
- 1 teaspooncoriander seeds
- 1/2 teaspoonfennel seeds
- 4cloves garlic, peeled
- 4strips orange zest
Instructions
- Prepare the Brine: In asaucepan, 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 withhoneyor maple syrup for a different sweetness.
Apple cider vinegar can replace white vinegar for a fruitier tang.
Nutrition
- Calories: 100 kcal
- Sugar: 24g
- Fat: 0g
- Carbohydrates: 25g
- Protein: 1g