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Tangy Rhubarb Pickles
These delightful tangy rhubarb pickles offer a unique twist on the traditional pickle experience. With their vibrant color and a balance of sweet and tart flavors, they can elevate any dish—from sandwiches and salads to charcuterie boards. Rhubarb has a rich history, often used in cooking since the 18th century, and these pickles showcase its versatility perfectly. Enjoy them as a condiment or a zesty snack!
Servings: 8
Ingredients
- Rhubarb stalks
- 4 cups, sliced
- White vinegar
- 2 cups
- Water
- 1 cup
- Granulated sugar
- 1 cup
- Salt
- 2 teaspoons
- Whole cloves
- 6
- Black peppercorns
- 1 tablespoon
- Cinnamon stick
- 1
Instructions
- In a large saucepan, combine the white vinegar, water, granulated sugar, salt, whole cloves, black peppercorns, and the cinnamon stick. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Add the sliced rhubarb to the saucepan and simmer for 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, letting the flavors meld.
- Carefully transfer the rhubarb and pickling liquid into a sterilized jar or container. Ensure that the rhubarb is fully submerged in the liquid.
- Seal the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop.
- The tangy rhubarb pickles can be stored in the refrigerator for up to 2 weeks, making them a perfect make-ahead condiment.
Dietary Information
Servings: 8 • Dish Type: Condiment • Prep Time: 15 minutes • Refrigeration Time: 24 hours • Calories: 50 • Fat: 0g • Carbs: 13g • Protein: 0g • Sodium: 300mg • Sugar: 10g
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