With a handful of ingredients and a few minutes, create a jar of delightful quick pickled rhubarb that will elevate your sandwiches, salads, and charcuterie boards!
1cupwhite wine vinegarcan sub distilled white vinegar, 236 mL
½cupsugar
½tspwhole peppercorns
6pieceswhole cloves
1piecestar anise
Instructions
Add Rhubarb: Stuff sliced rhubarb and ginger into a 24-oz mason jar to the top of the jar.
Make Vinegar Mixture: In a separate container, stir together all remaining ingredients until sugar has dissolved.
Pour: Pour the vinegar mixture into the jar to cover all of the rhubarb and ginger.
Pickle: Set in the fridge and let marinate for at least an hour before serving.
Video
Notes
Store in the refrigerator for 2 to 3 weeks.Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.