I Must Insist That You Pickle the Rhubarb

There are many fruits and vegetables that make you think of spring, sunny thoughts, but none of them do it like ruby ​​super-tart rhubarb. It’s great for pies, jams and even vodka , but quick pickling can add a sweet and sour flavor to just about any dish.

In fact, this is the closest pickled pie to a slice. I didn’t even realize that “pickled pie” was what I wanted, but it turned out that it was what I needed . The ingredients are simple and the steps are simple. In fact, you can use the same pickle we used to marinate the cherries , although I do require you toss in the vanilla pod no matter what, as it is absolutely necessary to achieve that pie ambiance. Beyond that, you can add any other aromatic herbs, spices, and flavors you deem worthy, but you can also minimize the amount and let the rhubarb shine.

To prepare these pickles, you will need:

  • 3-4 stalks of rhubarb, cut into small crescents
  • 1 glass of water
  • 1 cup apple cider vinegar
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 vanilla pod, chopped

Place rhubarb in two sterilized pint-sized cans and set aside. Add remaining ingredients to a small saucepan and bring to a simmer over high heat. Reduce heat to a simmer for 30 seconds, then pour hot brine over the rhubarb, making sure there is half vanilla in each jar. Cover loosely and let the brine come to room temperature, then refrigerate.

After cooling, it can be added to cheese platters, salads, cocktails and sandwiches. I even put some on the cream cheese bagel and it was a taste sensation that I will never forget. I also ate them straight out of the can, like candy, because they are just that: delicious, sweet and sour, surprisingly plant-based candy.

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