Quick Pickled Rhubarb
Yield: 1 quart
With just a few ingredients, this easy Pickled Rhubarb comes together with less than 20 minutes of hands-on time. It's a super versatile condiment with a perfect balance of sweet and tangy. Add it to cheese plates, use it as a relish for grilled steaks and pork chops, or top a fresh salad - delightful!
Ingredients
- 12 ounces tender red rhubarb sliced into pieces 1/4" to 1/2" thick
- 3 medium cloves garlic smashed
- 1¼ cups distilled white vinegar
- ⅓ cup sugar
- 1¼ teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon yellow mustard seeds
- 2 star anise pods
Instructions
- Fill a quart jar with rhubarb and garlic; set aside.
- Add remaining ingredients to a saucepan and bring to a boil. Immediately, carefully pour boiling liquid over the rhubarb, enough to just cover the rhubarb. Let cool completely, then cover and refrigerate at least 24 hours, and up to 1 month. Pickled flavor and a softened texture will increase with time.
Notes
Adapted from Martha Stewart Living magazine, May 2021 edition.
Nutrition Information:
Serving: 1 Calories: 114kcal Carbohydrates: 12g Protein: 5g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 13mg Sodium: 363mg Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.