5.0 from 6 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
7 d
Total Time
7 d 10 mins
Servings: 32 tablespoons
Calories: 4 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1tablespooon
Calories
4kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 4
% Daily Value*
| Serving | 1tablespooon | |
| Calories | 4kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.