Pickled Rhubarb

Name: Pickled Rhubarb
Prep time: 15 min
Total time: 2 d 15 min
Yield: 16 servings
Ingredients: 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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Recipe by Kraft

Prep Time

15
min.

Total Time

48
hr.

15
min.

Servings

16 servings

What You Need

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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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Make It

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Cut rhubarb into lengths to fit when standing in 2 (16-oz.) jars with tight-fitting lids; place rhubarb pieces in jars.
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.
Refrigerate 2 days. Drain rhubarb before serving.

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Kitchen Tips
Nutrition

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.

Note

This delicious condiment can be stored in the refrigerator up to 1 month before serving.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	20

Total fat	0g
Saturated fat	0g
Cholesterol	0mg
Sodium	360mg
Carbohydrate	5g

Sugars	3g
Protein	0g
% Daily Value
Vitamin A	0 %DV
Vitamin C	2 %DV
Calcium	2 %DV
Iron	0 %DV

* 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.