Quick Pickled Rhubarb

Name: Quick Pickled Rhubarb
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 ounces tender red rhubarb (sliced into pieces 1/4" to 1/2" thick); 3 medium cloves garlic (smashed); 1¼ cups distilled white vinegar; ⅓ cup sugar; 1¼ teaspoons kosher salt; 1 teaspoon whole black peppercorns; 1 teaspoon yellow mustard seeds; 2 star anise pods

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 1

Author : Brenda | A Farmgirl's Dabbles

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Ingredients

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12 ounces tender red rhubarb (sliced into pieces 1/4" to 1/2" thick)3 medium cloves garlic (smashed)1¼ cups distilled white vinegar⅓ cup sugar1¼ teaspoons kosher salt1 teaspoon whole black peppercorns1 teaspoon yellow mustard seeds2 star anise pods

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Instructions

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Step 1

Fill a quart jar with rhubarb and garlic; set aside.

Step 2

Add remaining ingredients to a saucepan and bring to a boil. Immediately, carefully pour boiling liquid over the rhubarb, enough to just cover the rhubarb. Let cool completely, then cover and refrigerate at least 24 hours, and up to 1 month. Pickled flavor and a softened texture will increase with time.