Pickled Rhubarb
Sweet, tangy pickled rhubarb that is ready after 24 hours and can be served with a variety of dishes.
Equipment
- 1-pint jar
- Small saucepan
Ingredients
- 2 cups rhubarb pieces trimmed and sliced ¼ inch thick
- 1 tbsp lemon zest
- ½ cup sugar
- ½ cup water
- ½ cup red wine vinegar
- ½ tsp salt
Instructions
- Place the rhubarb and lemon zest in a 1-pint jar.
- Add the sugar, water, vinegar, and salt to a small saucepan.
- Bring the brine to a boil over medium heat.
- Pour the hot brine into the jar, making sure the rhubarb is fully covered.
- Let the mixture cool completely.
- Seal with an airtight lid and let sit for 24 hours before serving.