Rhubarb Refrigerator Pickles

Rhubarb Refrigerator Pickles

Makes 4 pints, about 60 pickles

These crisp and tangy pickles are a great accompaniment to sharp cheeses and charcuterie, or use them as swizzle sticks for cocktails or seltzer. You can also dice them for an easy salsa for grilled chicken or pork.

  • 2 1/2 pound rhubarb stalks
  • 1 1/4 cup sugar
  • 1 3/4 cup cider vinegar
  • 2 1/2 tablespoon coarse sea salt
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 4 small dried chiles, such as chile de árbol
  • 4 bay leaves
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Have 4 pint (16-ounce) jars with lids ready. Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin. Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.

Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each. Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.

Nutritional Info: 
Per Serving: Serving size: about 2 pickles, 10 calories (0 from fat), 45mg sodium, 2g carbohydrates.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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