Pickled Rhubarb Recipe

Cooking Directions

• STEP 1.Wash and trim the rhubarb stalks, then cut them into small pieces.
• STEP 2.In a saucepan, combine vinegar, sugar, and spices, and bring to a boil.
• STEP 3.Add the rhubarb to the saucepan and simmer for a few minutes until it softens.
• STEP 4.Transfer the pickled rhubarb to a jar and let it cool before refrigerating.
• STEP 5.Allow the flavors to meld for at least 24 hours before using.

Cooking Tips

• Choose rhubarb stalks that are firm and brightly colored for the best results.
• Feel free to experiment with different spices like ginger or cinnamon for added flavor.
• Pickled rhubarb can be stored in the refrigerator for up to a month.

Storage and Serving

• Store the pickled rhubarb in a sealed jar in the refrigerator.
• Serve pickled rhubarb as a topping for salads, sandwiches, or grilled meats.
• Use the pickling liquid as a tangy dressing or marinade.