Prepare flavorful pickled rhubarb in just 15 minutes. Refrigerate for 2 days and just like that you'll have pickled rhubarb for pies, sauces and more.
What You Need
Original recipe yields 16 servings
1 lb. fresh rhubarb, trimmed
1-1/2 cups water
3/4 cup HEINZ Apple Cider Vinegar
1/4 cup sugar
1 Tbsp. kosher salt
1 tsp. mustard seed
1 tsp. peppercorns
5 whole cloves
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Let's Make It
Cut rhubarb into lengths to fit when standing in 2 (16-oz.) jars with tight-fitting lids; place rhubarb pieces in jars.
Bring remaining ingredients to boil in saucepan; cook 1 to 2 min. or until sugar and salt are dissolved, stirring occasionally. Pour over rhubarb, filling jars to within 1/2 inch of rims. Cover with lids.
Refrigerate 2 days. Drain rhubarb before serving.
Strawberry and Pickled Rhubarb Sauce
Bring 1 cup sliced strawberries and 2 Tbsp. water to boil in medium saucepan, stirring frequently. Simmer on medium-low heat 10 min. or until strawberries are softened and reduced to a jam-like consistency, stirring occasionally. Remove from heat. Stir in 1/2 cup chopped drained Pickled Rhubarb. Serve over hot cooked pork chops or grilled pork tenderloin slices.
This delicious condiment can be stored in the refrigerator up to 1 month before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0.6659g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.