Quick Pickled Rhubarb
This wonderful quick fridge pickle recipe is a delicious addition to salads (try it with beets and spicy arugula) or served on a cheese or charcuterie plate. It's also especially delicious with smoked fish and pâtés.
Source: EatingWell Magazine, March/April 2015
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate the pickles for up to 2 months.
Equipment: Two 1-pint canning jars with lids
Nutrition Facts
Serving Size:
1/4 cup Per Serving:
16 calories; protein 0.4g; carbohydrates 3.9g; dietary fiber 0.7g; sugars 2.5g; fat 0.1g; vitamin a iu 41.3IU; vitamin c 3.2mg; folate 2.8mcg; calcium 35mg; iron 0.1mg; magnesium 4.9mg; potassium 116.7mg; sodium 21.8mg; added sugar 2g.
Exchanges:
Free food