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Pickled Rhubarb
Pickled Rhubarb

Pickled Rhubarb

48 Hr(s) 15 Min(s)
15 Min(s) Prep
48 Hr(s) Cook
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
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16 servings
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
1
Cut rhubarb into lengths to fit when standing in 2 (16-oz.) jars with tight-fitting lids; place rhubarb pieces in jars.
2
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.
3
Refrigerate 2 days. Drain rhubarb before serving.
Kitchen Tips
Tip 1
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.
Tip 2
Note
This delicious condiment can be stored in the refrigerator up to 1 month before serving.
Nutrition
Calories
20
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 360mg
16%
Total Carbohydrates 5g
2%
Dietary Fibers 0.6659g
2%
Sugars 3g
6%
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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