For years, I thought I hated pickles. Finally, I realized it was just the dill I couldn’t stand, and I started to explore (and appreciate) the delicious, crunchy, tangy world of pickles.
Asian cucumber pickles with rice vinegar and ginger. spicy pickled cabbage, sour pickled blueberries—I love them all. But these sweet rhubarb pickles are hands-down my favorite. In my opinion, this is the best use for rhubarb (yes, even better than pie).
And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).
For this batch, I used four large stalks of rhubarb, but you can use however much you want (you’re only limited by the size and quantity of your mason jars).
Start by peeling the rhubarb (I did this with my fingers, starting at the end like string cheese), then cut each stalk into thirds.
If your stalks are too long to fit in your jar, just chop them in half. Arrange them in clean, dry jars.
Combine 1/4 tsp of vanilla, 3/4 c brown sugar, 1/2 c white sugar, 1 tsp salt, and 2 c vinegar in a small saucepan. I used equal parts balsamic and raspberry red wine vinegar, and tossed in a handful of frozen raspberries to amp up the berry flavor.
Heat on medium–high, stirring occasionally, until sugar is dissolved, then boil for about a minute.
Scoop out the raspberries (don’t toss them, they’re amazing over vanilla ice cream), then pour the hot vinegar mixture over your rhubarb and screw the lid on the jar.
Refrigerate for at least two hours, or up to one week, and enjoy!
PS: What do you think? Pickles or pie?