Rhubarb and Dill Pickles

Ingredients

• Black peppercorns (1 teaspoon)
• Garlic cloves (4, minced)
• Fresh dill (1/4 cup, chopped)
• Kosher salt (2 tablespoons)
• Granulated sugar (1 cup)
• Water (1 cup)
• White vinegar (1 cup)
• Rhubarb stalks (4 cups, sliced)

Instructions

1. In a large saucepan, combine the white vinegar, water, sugar, and kosher salt. Bring to a boil, stirring until the sugar and salt dissolve.
2. Add the sliced rhubarb, chopped dill, minced garlic, and black peppercorns to the saucepan. Stir to combine.
3. Reduce the heat to low and simmer for 5 minutes, or until the rhubarb is slightly tender.
4. Remove the saucepan from heat and let the mixture cool to room temperature.
5. Transfer the pickles and liquid to a clean jar or container with a tight-fitting lid.
6. Refrigerate for at least 24 hours before serving to allow the flavors to develop.
7. Serve the rhubarb and dill pickles as a tangy and refreshing appetizer or as a condiment for sandwiches and salads.