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Rhubarb Refrigerator Pickles
  • Rhubarb
  • Vegetables
Serves:   6
(serving size: 1 slice)

  • Prep Time:   15 minutes
  • Cook Time:   20 minutes
  • Total Time:   35 minutes


1/2 pound Rhubarb

3/4 teaspoon kosher salt
1 cup granulated sugar
1 cup cider vinegar
1 orange, zest and juice
1 lemon, zest and juice
2 (1/4-inch) slices fresh ginger
2 teaspoons yellow mustard seeds
3 cloves
1 cinnamon sticks


Place sliced rhubarb in a colander and sprinkle with salt. Set aside while preparing brine.

In a large sauce pan over medium low heat, stir together the sugar, vinegar, orange zest and juice, lemon zest and juice, ginger slices, mustard seeds, cloves and cinnamon stick. Cook, while stirring, just until sugar dissolves. Reduce heat and simmer for 15 minutes. Remove from heat and allow mixture to cool completely. Remove cinnamon stick. Pack rhubarb pieces into a sterilized pint canning jar and pour cooled brine over. Refrigerate for two days prior to eating. Rhubarb Refrigerator Pickles will keep refrigerated for up to 6 weeks.

Adapted from

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