Name: Quick Sweet Pickled Rhubarb
Total time: 1 d 2 h 15 min
Ingredients: 8 ounces rhubarb , trimmed and sliced on bias 1/8 inch thick (about 2 cups); 1 (3-inch) strip lemon zest; ⅔ cup sugar; 1⁄2 cup water; 1⁄2 cup red wine vinegar; 1⁄2 teaspoon table salt

Why This Recipe Works

Pickled rhubarb is an unexpected crunchy, tangy twist on an underrated seasonal vegetable. We heated a vinegar solution of red wine vinegar (for color and bold flavor) with a bit of water and plenty of sugar to balance the slightly bitter flavor of the rhubarb. We poured the hot brine over the rhubarb and let the mixture cool completely before transferring it to the refrigerator for 24 hours.

Before You Begin

Eight ounces of rhubarb is two to three stalks. Choose stalks that are ¾ to 1 inch thick. 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. 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.

Instructions

Combine rhubarb and lemon zest in 1-pint glass jar with tight-fitting lid. Combine sugar, water, vinegar, and salt in small saucepan and bring to boil over medium-high heat. Pour brine into jar, making sure all rhubarb is submerged. Let cool completely, about 2 hours.

Affix jar lid and refrigerate for at least 24 hours before serving. (Pickles can be refrigerated for up to 2 weeks.)