Quick Pickled Rhubarb

  • 6 cups washed, trimmed, and diced rhubarb stalks
  • 3 cups water
  • 1½ cups apple cider vinegar
  • 1 tablespoon honey or granulated sugar
  • 1 tablespoon kosher salt
  1. Place the cleaned rhubarb in jars filled to the top (this will help keep all pieces submerged).
  2. In a saucepan over medium-high heat, bring the water, apple cider vinegar, honey/sugar, and salt to a boil. Remove from heat and allow to cool slightly.
  3. Pour the vinegar mix over the rhubarb. Cover and place in the refrigator at least four hours before serving.
To pickle green garlic, wash and trim whites (and greens, if desired, but this will make them spoil more quickly in the refrigerator) and place in jars. Pour pickling juice over the gree garlic. Allow to chill in the refrigerator at least 4 hours before serving. Get the recipe for pickled radishes on http://foodformyfamily.com/wp-admin/post-new.php#divERDetailsFoodforMyFamily.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/pimento-cheese-spread-pickled-green-garlic-radishes-rhubarb