Tangy Rhubarb and Dill Pickles

Ingredients

White vinegar

2 cups

Water

1 cup

Granulated sugar

1 cup

Kosher salt

2 tablespoons

Fresh dill

1/2 cup, chopped

Garlic cloves

4, minced

Black peppercorns

1 tablespoon

Rhubarb stalks

4 cups, sliced into 1/2-inch pieces

Instructions

1. In a large saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Once boiling, carefully add the sliced rhubarb, chopped dill, minced garlic, and black peppercorns to the saucepan. Stir gently to combine all the ingredients.
3. Reduce the heat to low and let the mixture simmer for about 5 minutes, or until the rhubarb is slightly tender but still holds its shape.
4. Remove the saucepan from heat and allow the mixture to cool to room temperature to let the flavors meld together.
5. Transfer the pickles and their liquid into a clean jar or container with a tight-fitting lid, ensuring that the rhubarb is fully submerged in the brine.
6. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
7. Enjoy these tangy rhubarb and dill pickles as a refreshing appetizer or as a unique condiment for sandwiches, salads, or charcuterie boards.