Discover the unique flavors of our Homemade Rhubarb Pickles! A tangy treat that's perfect for adding a zesty twist to any meal. 🌿🥒
Ingredients:
4 cups rhubarb, sliced into 1/2-inch pieces
1 cup apple cider vinegar
1 cup water
3/4 cup sugar
2 tablespoons salt
1 teaspoon mustard seeds
1 teaspoon whole peppercorns
1/2 teaspoon red pepper flakes (optional for heat)
2 cloves garlic, peeled and smashed
2 bay leaves
Directions:
Prepare the brine: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, red pepper flakes, garlic, and bay leaves. Bring to a boil, stirring until the sugar and salt dissolve completely.
Blanch the rhubarb: While the brine is heating, blanch the sliced rhubarb in boiling water for about 30 seconds to soften slightly. Drain and place the rhubarb slices into clean, heat-proof jars.
Pickle the rhubarb: Pour the hot brine over the rhubarb in the jars, ensuring the pieces are fully submerged. Let the jars cool to room temperature.
Seal and chill: Once cooled, seal the jars and refrigerate. Allow the rhubarb pickles to marinate for at least 24 hours before serving for the best flavor development.
Serve: Enjoy your tangy rhubarb pickles as a unique side, with salads, or as part of a cheese platter.
Prep Time: 10 minutes | Cook Time: 5 minutes | Marinate Time: 24 hours | Total Time: 24 hours 15 minutes
Servings: Makes about 4 cups
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