Rhubarb pickles

Rhubarb pickles
  • 2 Piece rhubarb
  • 3 Table spoon (tbsp) granulated sugar
  • 3 Table spoon (tbsp) vinegar
  • 1 Tea spoon (tsp) zest of lemon
  • 1 Peck ginger powder
  • 2 Peck mustard seeds
  • 1 Piece cinnamon sticks
  • 1 Peck cloves

season: Spring

occasion: 4Family, 4Gift

origin: Traditional (National&Religious)



Cut the rhubarb into 1cm pieces, do not peel. Dissolve the sugar in the vinegar and add the zest of lemon, the ginger, mustard seeds, cinnamon stick and cloves. Add the fruit and bring to the boil. Simmer carefully for 15 minutes. Strain the fruit and reduce the liquid by boiling until syrupy. Mix it with the fruit. Pour the pickle into sterilized jars and seal.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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