With a short prep time, whipping up a fresh batch of Bread & Butter
Pickled Rhubarb is a snap. Sweet and tangy, this recipe is one that might
just pleasantly surprise you.
Makes
64 servings (2 pints)
Total Time
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Ingredients
Test Kitchen Approved
Important Note!
It’s imperative that you
remove any leaves from
rhubarb stalks before using
them — they’re poisonous.
You’ll usually find the
leaves already trimmed
from stalks that come
from the grocery store
or farmer’s market.
But, if you grow rhubarb
or someone gifts you some
from their garden, be sure
to trim and discard
the leaves before using
the rhubarb.
Instructions
Combine rhubarb and onion;
tightly pack into two sterilized
pint jars.
Heat granulated sugar, vinegar,
brown sugar, mustard seeds,
celery seeds, pepper flakes,
and turmeric in a saucepan over
medium to a boil and until sugar
dissolves.
Pour vinegar mixture into
prepared jars, leaving a ½-inch
headspace; let cool to room
temperature. Tightly seal jars;
chill pickled rhubarb at least
4 hours.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 47
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
% Daily Value*
Carbs 13g 4%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.
