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Homemade Rhubarb Vinegar

Homemade Rhubarb Vinegar

Create a delightful Homemade Rhubarb Vinegar that preserves the tart essence of rhubarb, perfect for dressings and marinades.
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Prep Time 10 minutes
Cook Time 3 minutes
Fermentation Time 10 minutes
Total Time 20 minutes
Servings: 1 quart
Course: Drinks
Cuisine: American
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinegar
  • 2 cups Rhubarb Fresh, vibrant stalks
  • 2 cups White Vinegar Preserving agent; can substitute with apple cider vinegar
Optional Flavor Enhancements
  • Herbs or Spices Fresh thyme or basil for infusion
  • Sweetener Honey or sugar to taste

Equipment

  • Non-reactive pan
  • Canning jar
  • Colander
  • Cheesecloth

Method
 

Preparation Steps
  1. Wash and chop 2 cups of fresh rhubarb stalks into small, bite-sized pieces (½ inch long).
  2. In a non-reactive pan, combine chopped rhubarb and 2 cups of white vinegar. Bring to a gentle boil and simmer for 2-3 minutes.
  3. Transfer the mixture into a clean quart canning jar and cover with a paper towel secured with a rubber band.
  4. Place the jar in a cool, dark place for 7-10 days to ferment, checking periodically.
  5. Strain the mixture through a colander lined with cheesecloth into a clean jar, discarding solids.
  6. Seal the jar tightly and store in a cool, dark place for about 6 months to mature.

Nutrition

Serving: 1tablespoonCalories: 5kcalCarbohydrates: 1gSodium: 1mgPotassium: 10mg

Notes

Use only fresh rhubarb stalks; avoid leaves as they are toxic. Monitor sweetness during fermentation by tasting occasionally.

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