Pickled RhubarbPickled Rhubarb

If you have about 24 hours to spend in the kitchen, Pickled Rhubarb might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.73 per serving, you get a side dish that serves 2. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 203 calories. Head to the store and pick up peppercorns, star-anise pod, garlic, and a few other things to make it today. 1 person found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by Martha Stewart. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. Pickled Carrots, Beet Pickled Eggs, and Elk Sirloin Tacos With Pickled Jalapeños are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Remove rhubarb peel in alternating 1/2-inch strips (creating stripes).

2. 02

   Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).

3. 03

   In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic.

4. 04

   Pour boiling liquid in to cover.

5. 05

   Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.