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Homemade Rhubarb Vinegar

Homemade Rhubarb Vinegar: Elevate Your Dishes with Tartness

Discover how to make Homemade Rhubarb Vinegar, a unique condiment that adds tangy flavor to your dishes all year round.
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Prep Time 15 minutes
Cook Time 5 minutes
Infusion Time 10 minutes
Total Time 30 minutes
Servings: 1 quart
Course: RHUBARB
Cuisine: American
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinegar
  • 2 cups fresh rhubarb chopped, washed
  • 2 cups white vinegar can substitute with apple cider vinegar

Equipment

  • non-reactive saucepan
  • sterilized quart canning jar
  • cheesecloth
  • colander
  • rubber band

Method
 

Step-by-Step Instructions for Homemade Rhubarb Vinegar
  1. Wash 2 cups of fresh rhubarb thoroughly and chop into 1-inch pieces.
  2. Combine chopped rhubarb with 2 cups of white vinegar in a non-reactive saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  3. Transfer the hot mixture into a sterilized quart canning jar and cover with a paper towel secured with a rubber band.
  4. Store in a cool, dark place for 7-10 days, shaking gently each day.
  5. Strain the mixture using a colander lined with cheesecloth over a clean bowl.
  6. Pour the strained rhubarb vinegar back into a sterilized glass jar, seal tightly, and store in a cool, dark place.

Nutrition

Serving: 1tablespoonCalories: 5kcalCarbohydrates: 1g

Notes

This homemade vinegar lasts up to 6 months when stored properly. Consider adding herbs for unique flavors.

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