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    Home » Food Preservation » Canning » Homemade Rhubarb Vinegar

    Homemade Rhubarb Vinegar

    Posted on July 8, 2020 By Beth Neels

    79 shares
    Jump to Recipe Jump to Video Print Recipe
    Rhubarb Vinegar Pinterest Pin with text overlay
    Rhubarb Vinegar Pinterest Pin with text overlay
    Rhubarb Vinegar Pinterest Pin with text overlay
    Homemade rhubarb vinegar Pinterest image with text overlay.

    Homemade Rhubarb Vinegar is a great way to use up some of your excess rhubarb in the summer. Step by step tutorial and uses too!

    Red rhubarb vinegar in 3 different cruets.

    Rhubarb is a fleeting early summer vegetable with a tart, crisp, one-of-a-kind flavor. It is most often used like a fruit in recipes.

    Depending on the climate you live in, rhubarb is generally ready to harvest from the end of May until late June.

    This is precisely the reason that you want to make the most of rhubarb season and do everything you can possibly think of with it, to preserve that one of a kind flavor for later in the year.

    Rhubarb vinegar in canning jar with rhubarb leaves and petioles.

    Edible parts of rhubarb plant

    An important thing to note is the leaf stalks (petiole) and only the leaf stalks are edible on the rhubarb plant. The leaves and roots contain oxalic acid and are poisonous.

    Colorful rhubarb vinegar in glass canning jar.

    What you need

    You only need 2 ingredients to make this rhubarb vinegar.

    • chopped rhubarb
    • mild vinegar; white vinegar or white wine vinegar

    If you don’t have any white vinegar, you could use apple cider vinegar, but you won’t get the full flavor of the rhubarb.

    Ingredients for rhubarb vinegar;  white vinegar and rhubarb.

    How to make it

    • Chop rhubarb into pieces.
    • Place vinegar in non reactive pan. Add vinegar. Boil for a few minutes.Chopped rhubarb and vinegar in saucepan.
    • Add vinegar and rhubarb to clean, sterile, quart canning jar. Cover jar with paper towel secured with rubber band. Place in cool dark place for 7-10 days.
    • Place cheesecloth inside of strainer, place over bowl and pour in vinegar and rhubarb to drain.
    • Place rhubarb vinegar in clean, sterile glass canning jar. Store in cool, dark place at least 6 months.
    Rhubarb and vinegar in glass jar. Rhubarb vinegar after steeping/ Cheesecloth inside strainer. Vinegar and rhubarb drained in cheesecloth. Red rhubarb vinegar.

    Uses for rhubarb vinegar

    Use this infused vinegar anywhere you would use other types of vinegar.

    • rhubarb vinaigrette
    • salad dressings
    • for dipping french fries
    • rhubarb shrub
    • Basting chicken or fish
    Rhubarb vinaigrette in cruet.

    Other delicious uses for rhubarb

    • Rhubarb pie
    • How to freeze rhubarb
    • Rhubarb jam
    • Rhubarb crisp
    Rhubarb vinegar in cruets with rhubarb leaves.

    Tools I use

    • pint canning jars
    • saucepans
    • chef’s knife
    • cutting board
    Red vinegar in antique cruets.

    Want to learn how to grow your own rhubarb? If you love growing your own produce, these articles are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series!

    Don’t miss How to Start a Garden Series! The first part is Planning Your Garden.

    Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden.

    The fourth is Garden Maintenance.

    The last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Rhubarb vinegar in antique cruets.

    Homemade Rhubarb Vinegar

    Homemade Rhubarb Vinegar is a great way to use up some of your excess rhubarb in the summer. Step by step tutorial and uses too!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 8 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Fermenting time: 7 days
    Total Time: 7 days 10 minutes
    Servings: 32 tablespoons
    Calories: 4kcal
    Author: Beth Neels
    Cost: $3

    Ingredients

    • 2 cups rhubarb
    • 2 cups white vinegar

    Instructions

    • Chop rhubarb into small pieces.
    • Add rhubarb to vinegar in small, non reactive pan. Bring to boil.
    • Boil 2-3 minutes.
    • Pour all of the ingredients into a canning jar. Cover with paper towel, secured by a rubber band, or use fermenting lid.
    • Place in cool, dark place for about 7 days.
    • Cut a piece of cheesecloth and line colander.
    • Drain contents of jar into cheesecloth.
    • Store in clean, sterilized glass canning jar, in cool dark place for about 6 months.
    canning jars- Pint
    saucepans
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Makes 2 cups.
    Store up to 6 months.
    Uses for rhubarb vinegar
    • rhubarb vinaigrette
    • salad dressings
    • for dipping french fries
    • rhubarb shrub
    • Basting chicken or fish

    Nutrition

    Serving: 1tablespooon | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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    « Rhubarb Crisp – Gluten Free, Dairy Free
    Rhubarb Vinaigrette »
    79 shares

    Reader Interactions

    Comments

    1. Judy

      June 11, 2022 at 2:58 pm

      5 stars
      Lovely and easy!

      Reply
      • Beth Neels

        June 13, 2022 at 9:46 pm

        We love it too Judy! Thanks for trying it!

        Reply
    2. Annissa

      July 17, 2020 at 10:30 am

      5 stars
      My parents have a huge patch of rhubarb, so I grew up enjoying rhubarb in lots of different ways. I have never tried rhubarb vinegar, however. It looks like an easy recipe. Can’t wait to try it!

      Reply
      • Beth Neels

        July 17, 2020 at 1:15 pm

        It’s so easy and so delicious. Thanks Annissa!

        Reply
    3. Stephanie

      July 17, 2020 at 10:08 am

      This is so easy! I never thought about flavoring vinegar on my own for a salad. I am going to have to get some rhubarb next time I go grocery shopping to try this out!

      Reply
      • Beth Neels

        July 17, 2020 at 10:12 am

        It’s so very easy. Thanks for checking out the recipe Stephanie!

        Reply
    4. Toni

      July 17, 2020 at 9:59 am

      5 stars
      This is so awesome and easy! Thanks so much for the tips!

      Reply
      • Beth Neels

        July 17, 2020 at 10:11 am

        Thanks Toni! You’ve got to try it. It’s so easy and delicious!

        Reply
    5. Shadi Hasanzadenemati

      July 17, 2020 at 9:43 am

      5 stars
      This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

      Reply
      • Beth Neels

        July 17, 2020 at 9:46 am

        Thank you Shadi! It is quite versatile.

        Reply
    6. Lisa | Garlic & Zest

      July 17, 2020 at 9:39 am

      5 stars
      What a brilliant idea! I’ll bet this rhubarb vinegar is so good in your summer salad dressings. Love that color too!

      Reply
      • Beth Neels

        July 17, 2020 at 9:45 am

        It really super tasty! Thanks Lisa!

        Reply
    7. Jenn

      July 17, 2020 at 9:26 am

      5 stars
      This is an amazing recipe that adds so much flavor – and the color, simply gorgeous!

      Reply
      • Beth Neels

        July 17, 2020 at 9:45 am

        Thanks Jenn! I’m so glad you liked it!

        Reply

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