Pickled Rhubarb
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 milliliter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 milliliter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 216 kcal | (10 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Potassium | 3 mg | (0 %) | ||
| Calcium | 1 mg | (0 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse lemons and remove zest in thin spirals. Rinse thyme and shake dry. Rinse, trim and cut rhubarb into pieces. In a saucepan, bring vinegar, sherry, lemon zest, thyme and sugar to a boil. Simmer until sugar has dissolved. Add rhubarb and simmer gently until rhubarb is just tender.
2.
Divide rhubarb, lemon zest and thyme among jars and top with hot brine. Cover and chill overnight. The next day, drain brine and bring to a boil again. Let cool completely. Pour cooled brine over rhubarb and seal. Refrigerate up to 3 weeks. Tip: To preserve the pickled rhubarb longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
