Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.
For 32 COM_JOOMRECIPE_SERVING_TYPE_
- 3 rhubarb stalks
- 2 star anise
- 1/2 t crushed red pepper flakes
- 1/2 cinnamon stick
- 1 bay leaf
- 5 cloves
- 5 peppercorns
- 1/4 t salt
- 1 1/2 c white vinegar
- 3/4 c sugar
Pickled Rhubarb Directions
- Place the rhubarb in a 32-ounce canning jar. Add the star anise, crushed red pepper flakes, cinnamon stick, bay leaf, cloves, and peppercorns.
- Place the vinegar, salt, and sugar in a small saucepan, and boil until salt and sugar have dissolved. Pour the hot mixture over the rhubarb and stir well. Screw the lid tightly onto the jar and refrigerate. Allow to rest for 48 hours before enjoying, and use within 1 month.