Homemade Rhubarb Vinegar

5 from 2 votes

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!

Course Condiment

Cuisine American

Prep Time 5

Cook Time 5

Fermenting time 7

Total Time 7 10

Servings tablespoons

Calories 4kcal

Cost $3

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.

Makes 2 cups.

Store up to 6 months.

Uses for rhubarb vinegar