Vegetarianized Recipe: Rhubarb Pickle Chips


While I’m anxiously waiting for ripening tomatoes and peppers, I jumped on the chance to use an in-season vegetable. Note that these are what is called “refrigerator pickles,” meaning you sterilize your jars and lids, but don’t process the jars after they are full. The additional heat will turn the rhubarb to mush.
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Servings: 16 (makes 2 pints)
Time: About 15 minutes active; 3 hours total including cooling time
1 3/4 cup cider vinegar
3/4 cup sugar
1/4 cup brown sugar
1 oz fresh ginger, peeled and sliced thinly
4 garlic cloves, peeled and sliced thinly
2 bay leaves
6-10 whole cloves
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 pint jars, preferably wide-mouthed, cleaned and sterilized
1 pound rhubarb, sliced
1. In a stainless steel pot, bring all the ingredients except rhubarb to a boil over medium heat. Boil 5 minutes and remove from heat.
2. Put rhubarb slices in the jars and pour brine over top, leaving 1″ clearance at the top. Screw tops on tightly and let cool completely before refrigerating. These will keep in the fridge several weeks.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.