Rhubarb Refrigerator Pickles

Makes 4 pints, about 60 pickles
Time 45 min
Rhubarb Refrigerator Pickles

These crisp and tangy pickles are a great accompaniment to sharp cheeses and charcuterie, or use them as swizzle sticks for cocktails or seltzer. You can also dice them for an easy salsa for grilled chicken or pork.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 1/2 poundsrhubarb stalks
    1 1/4 cupssugar
    1 3/4 cupscider vinegar
    2 1/2 tablespoonscoarse sea salt
    1 tablespooncoriander seeds
    1 tablespoonblack peppercorns
    4small dried chiles, such as chile de árbol
    4bay leaves

Exclusively for Prime members in select ZIP codes.

Method

Have 4 pint (16-ounce) jars with lids ready.


Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin.


Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.


Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil.


Lower heat and simmer 3 minutes.


Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each.


Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.

Nutritional Info

Serving Size

about 2 pickles

Calories

10

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

45mg

Total Carbohydrate

2g

Dietary Fiber

0g

Total Sugars

1g

Protein

0g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.