Follow these steps for perfect results
balsamic vinegar
sugar
kosher salt
ground cloves
rhubarb
cut into 1-inch pieces
Combine balsamic vinegar, sugar, kosher salt, and ground cloves in a saucepan.
Bring the mixture to a boil over medium heat, stirring continuously until the sugar has dissolved (approximately 5 minutes).
Remove from heat and allow the liquid to cool completely.
Chill the cooled liquid in the refrigerator for at least one hour.
Prepare glass jars by ensuring they are clean and dry.
Pack the rhubarb pieces into the glass jars.
Pour the chilled liquid over the rhubarb stalks, ensuring they are submerged.
Screw on the lids tightly.
Refrigerate the jars for at least one to two days before eating to allow the flavors to meld.
Expert advice for the best results
Adjust the sugar level to your preference based on the tartness of the rhubarb.
Ensure the rhubarb is fully submerged in the liquid to prevent spoilage.
Sterilize the jars for longer shelf life.
Everything you need to know before you start
5 minutes
Yes, requires 1-2 days of refrigeration.
Serve in a glass jar or small bowl, garnished with a sprig of mint.
Serve as a condiment with grilled pork or chicken.
Add to a cheese board for a sweet and tangy element.
Use as a topping for yogurt or ice cream.
The sweetness complements the tartness of the pickles.
Discover the story behind this recipe
Pickling is a common preservation technique.
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