Make Your Own Homemade Rhubarb Vinegar!
If you are like me and have an overabundance of rhubarb in your yard, this is for you.
I love using a variety of vinegar’s on my salads and this is one of my favorites. A friend gave me a bottle she made last year, and I loved it so much, I had to make a large batch. I found a very simple recipe that is only rhubarb and vinegar from Binky’s Culinary Carnival.
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.
How to make it
- Chop rhubarb into pieces.
- Place vinegar in non reactive pan. Add vinegar. Boil for a few minutes.
- 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.
**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.
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