Name: Quick Pickled Rhubarb
Ingredients: 1 cup rhubarb stalks, thinly sliced (about 1/4-inch thick); ½ cup apple cider vinegar; ½ cup water; ¼ cup sugar; 1 teaspoon salt; ½ teaspoon black peppercorns; ½ teaspoon mustard seeds (optional); 1 small garlic clove, smashed (optional); A few strips of orange or lemon zest (optional)

Ingredients

Scale

1 cup rhubarb stalks, thinly sliced (about 1/4-inch thick)
½ cup apple cider vinegar
½ cup water
¼ cup sugar
1 teaspoon salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small garlic clove, smashed (optional)
A few strips of orange or lemon zest (optional)

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Instructions

Prep the rhubarb: Wash and trim the stalks, then slice into thin batons or half-moons. Pack into a clean pint-size jar.
Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a simmer, stirring until sugar and salt dissolve.
Pickle it: Pour the hot brine over the rhubarb until fully submerged. Tap to release air bubbles. Seal and let cool.
Chill and enjoy: Refrigerate for at least 1 hour. Best after 24 hours.