Rhubarb Pickles
Servings: 10
Calories: 24kcal
Ingredients
- 1 bunch rhubarb stalks cleaned and cut into 2 ½-3”x ½” pieces
- 1 ½ tablespoons yellow mustard seeds
- 2 teaspoons black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon crushed red pepper flakes
- 3 whole cloves
- 1 star anise
- 1 cup white (distilled) vinegar
- 1 tablespoon kosher salt
- 1 ½ tablespoons granulated sugar
Instructions
- Place cut rhubarb into a sterilized jar and top with mustard seeds, peppercorns, coriander seeds, cumin seeds, crushed red pepper flakes, whole cloves, and star anise and set aside.
- Pour 1 cup water, vinegar, salt, and sugar into a medium pot and simmer until sugar dissolves, about 8 minutes. Pour hot liquid over rhubarb and spices and close lid. Gently shake to get all the spices moving around.
- Place jar into a medium pot filled with lightly boiling water about ⅓ of the way. Can for about 20 minutes or until the lid has completely sealed. Allow mixture to come to room temperature before refrigerating. Rhubarb pickles should be ready to eat after 2 to 3 days and should hold for up to 2 ½ months.
Nutrition
Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg