Pickled Rhubarb

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.