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Tangy Rhubarb and Dill Pickles
Embark on a culinary adventure with these delightful Tangy Rhubarb and Dill Pickles! This unique recipe combines the vibrant tartness of rhubarb with the aromatic freshness of dill, creating a condiment that is as refreshing as it is versatile. Historically, pickling has been a treasured method of preserving seasonal produce, allowing flavors to flourish and tantalize the taste buds long after harvest. Perfect for summer gatherings, these pickles elevate sandwiches, burgers, and salads, adding a zesty kick that will impress your guests and leave them craving more!
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
- 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.
- Once boiling, carefully add the sliced rhubarb, chopped dill, minced garlic, and black peppercorns to the saucepan. Stir gently to combine all the ingredients.
- 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.
- Remove the saucepan from heat and allow the mixture to cool to room temperature to let the flavors meld together.
- 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.
- Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
- Enjoy these tangy rhubarb and dill pickles as a refreshing appetizer or as a unique condiment for sandwiches, salads, or charcuterie boards.
Tips
- For an extra kick, add a pinch of red pepper flakes to the brine.
- Feel free to experiment with other herbs such as thyme or coriander for a different flavor profile.
- These pickles can last in the refrigerator for up to a month, making them perfect for meal prep!
Dietary Information
Servings: 8 Dish Type: Condiment Prep Time: 15 minutes Cook Time: 5 minutes Calories: 50 Fat: 0g Carbs: 12g Protein: 0g Sodium: 600mg Sugar: 10g
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