Pickled Rhubarb

Pickled rhubarb is a wonderfully crunchy, flavorful treat from a seasonal vegetable that will totally surprise you. It always does.

Prep Time15

Cooling Time, divided1 2

Total Time1 2 15

Servings:

Calories: 58kcal

Add rhubarb and lemon zest to a 1 pint glass jar with lid.
Combine sugar, water, vinegar, and salt in small saucepan. Bring to boil over medium-high heat for a minute.
Pour brine immediately into jar with rhubarb and lemon zest. Make sure all rhubarb is covered in brine and allow to totally cool without lid, around 2 hours.
Once cool, add lid and refrigerate for at least 24 hours before serving. Enjoy every bite. This rhubarb is delicious.

Rinse the rhubarb stalks, and trim and discard any leaves, as they are inedible.
Two cups of rhubarb is two to three stalks. Choose stalks that are ¾ to 1 inch thick and slice into pieces that are ¼" to ½" thick.
Depending on the style of your jar, you may have extra brine just make sure your rhubarb is fully submerged.
Bring brine mixture to a simmer and allow sugar and salt to dissolve and carefully pour it over the rhubarb in the jars, leaving ½ inch at top.
Allow mixture to cool completely before placing in refrigerator for 24 hours for flavors to meld.
Serve the pickles on a charcuterie or cheese platter, in a salad or grain bowl, or as a chopped relish on a sandwich, or eat them straight out of the jar.
Depending on the style of your jar, you may have extra brine. The important thing is to make sure that the rhubarb is fully submerged.
Pickles can be refrigerated for up to 2 weeks.
This recipe makes 2 cups or 1 pint of pickled rhubarb.