Quick Pickled Rhubarb
This flavorful brine will infuse rhubarb slices with the perfect balance of sweet, tangy, and savory notes, enhancing its natural tartness. Use on salads, sandwiches, wraps, and tacos!
Ingredients
- 1 stalk Rhubarb
- ¼ cup Apple cider vinegar
- ¼ cup Honey (Vegan substitution: agave syrup)
- ¼ cup Water
- pinch salt
Instructions
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Slice 1 stalk of rhubarb into ¼-inch (.5 cm) pieces. Place them in a small heatproof bowl.
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Pour ¼ cup of apple cider vinegar into the bowl of cut rhubarb with a pinch of salt. Stir, refrigerate for 30 minutes.
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Strain the vinegar from the rhubarb into a small saucepan and return the cut rhubarb to the bowl and set aside.
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Pour ¼ cup of water and ¼ cup of honey to the vinegar in the saucepan and cook over medium heat, stirring until the honey is dissolved. It doesn't need to fully boil.
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Remove the saucepan from the heat and pour the warm brine (vinegar mixture) over the the rhubarb. Stir.
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Refrigerate for a minimum of 20 minutes, longer is just fine, allowing the rhubarb to marinate in the pickling liquid and cool down.
Recipe Notes
Don't throw away the brine! Add a little olive oil, salt, and pepper and you have a homemade rhubarb vinaigrette dressing.
Storing and serving
Pickled rhubarb can be served cold or at room temperature. Store quick pickled rhubarb in an airtight container and use within 3 days for best results.