Pickled Rhubarb

Name: Pickled Rhubarb
Ingredients: 1 cup Sugar; 1 pinch Salt; 1 cup Apple Cider Vinegar; 1 cup Water; 1 whole Bay Leaf; 1 teaspoon Fennel Seeds; 1/4 teaspoons Mustard Seeds; 1 teaspoon Black Peppercorns; 3 Ribs Rhubarb, Chopped Into Spears That Will Fit Into Your Pickling Jar

9 ingredients

3 steps

Ingredients

1 cup Sugar
1 pinch Salt
1 cup Apple Cider Vinegar
1 cup Water
1 whole Bay Leaf
1 teaspoon Fennel Seeds
1/4 teaspoons Mustard Seeds
1 teaspoon Black Peppercorns
3 Ribs Rhubarb, Chopped Into Spears That Will Fit Into Your Pickling Jar

Directions

1

Add sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until sugar dissolves, about 5 minutes. Remove from heat.
2

Add bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature. Next, add rhubarb spears into pickling jar.
3

Pour pickling mixture into jar and fill to the rim. Cover with the lid, and place in the refrigerator. You can eat these in a few hours, but I think they really begin to shine after a few days.