Rhubarb quick refrigerator pickles

Rhubarb refrigerator pickles

Ingredients: 

• 2 1/2 pounds rhubarb stalks
• 1 1/4 cups sugar
• 1 3/4 cups cider vinegar
• 2 1/2 tablespoons coarse sea salt
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 4 small dried chiles, such as chile de árbol
• 4 bay leaves

Method: 

·         Have 4 pint (16-ounce) jars with lids ready. Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin. Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.

Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each. Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.

·         Nutritional Info: 

·         Per Serving:Serving size: about 2 pickles, 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 0g protein