Dessertscreativecanning5.0
Sweet Pickled Rhubarb
Pickled rhubarb is a delicious and unique way to enjoy this tangy vegetable.
👥 20 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 2h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●pot
📝 Preparation Steps
1
Trim the ends off the rhubarb and cut them into four-inch (10 cm) pieces.
2
Soak the rhubarb in ice water for at least ⏱️ 30 minutes (up to an hour) to soften it up.
Ice water
3
Prepare your canner, jars, and lids.
4
Drain the rhubarb in a colander and set it aside.
5
In a pot, combine ginger, cinnamon, sugar, cloves, salt, water, and vinegar.
6
Bring it all to a boil over medium heat, stirring occasionally until the salt and sugar are dissolved. Boil it for a minute, then reduce the heat and keep the liquid hot.
7
Working with one jar at a time, place a cinnamon stick and a slice of ginger into a hot jar, and discard the cloves.
8
Pack the rhubarb into the jar, leaving some room for the liquid.
9
Pour in the hot pickling liquid, leaving half an inch (about 1 cm) of headspace.
10
Remove any air bubbles, and adjust the headspace as needed by adding more hot pickling liquid.
11
Clean the rims and place the hot lids onto the jars. Screw the bands down until they're fingertip tight.
12
Load the jars into the canner and return it to a boil.
13
Process the jars for ten minutes, then turn off the heat. Remove the canner lid and let the jars sit in the water for five minutes.
14
Carefully remove the jars from the canner and place them on a towel-lined surface. Let them sit for ⏱️ 24 hours.
15
Check the seals, label, and store.
Nutrition Facts
calories
153 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
38 g
sodium Content
119 mg
protein Content
0.03 g
carbohydrate Content
38 g
saturated Fat Content
0.004 g
unsaturated Fat Content
0.005 g
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