Rhubarb Refrigerator Pickles


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Rhubarb Refrigerator Pickles Rhubarb Refrigerator Pickles

54321 Based on 7 Reviews

Servings: 2 quarts
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

2 pounds rhubarb, cleaned and cut into 1/2-inch slices (do not peel)
1 tablespoon kosher salt
4 cups granulated sugar
4 cups cider vinegar
2 oranges, zest and juice
2 lemons, zest and juice
8 (1/4-inch) slices fresh ginger
2 tablespoons yellow mustard seeds
12 cloves
2 cinnamon sticks

Directions

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 Remove from heat and allow mixture to cool completely. Remove cinnamon stick. Pack rhubarb pieces into two sterilized quart canning jars and pour cooled brine over. Refrigerate for two days prior to eating. Rhubarb Refrigerator Pickles will keep refrigerated for up to 6 weeks.

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Reader Comments:

54321

If you haven't tried the pickles, you are missing a real treat! These are great! Thank you Paula! Thank you for giving me another use for my one hill. I have so much frozen for pie, sauce, and cake. I really didn't want to add any more to the freezer until my supply dropped.

By Sandra Blair on June 05, 2011

54321

I tried Paula's Apple Carmel streudel bar that Walmart sells and I love it! Is there a recipe i can get for this..I would love to try making it. Paula you are the Queen of Culinary!!!!I love ya

By JANET RIEHL on May 25, 2011

54321

Hi Thelma, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/sour_cream_yellow_cake/

By Jonathan Able on May 11, 2011

54321

What do you serve these with?

By T on May 03, 2011

54321

By Debbie on April 28, 2011

54321

I go on line to paula deen and ask for her sour cream yellow cake and it gives me rhubarb pickles, don't want that.

By thelma chilton on April 26, 2011

54321

the rhubarb pickles sound interesting,, how would you serve them?

By susan keffer on April 26, 2011

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