Let’s hear it for spring! It’s only the beginning of the growing season, but already the tasty goodness is beginning. When I clock fresh rhubarb at the market, I basically buy it all. It’s such a seasonal-specific treat, so I want to take advantage. It’s also one of those plants that can be preserved easily.
Rhubarb needs to be tamed a little to take the bite out of its bitterness, whether you cook it in sugar or pickle it in vinegar. This quick pickle recipe takes no time at all (that’s not literally true, it takes about 10 minutes to prep and then some time to sit).
- 1 pound rhubarb
- 1 1/2 cups water
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- Slice the rhubarb about 1/2-inch thick. Put the slices in mason jars.
- Boil water, vinegar, sugar and salt for a few minutes until the sugar dissolves.
- Pour the liquid over the rhubarb, leaving about 1/2-inch of headspace.
- Let is sit for a few hours in the refrigerator before serving. Store in the fridge for up to a month.