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Pickled Rhubarb

Pickled Rhubarb
By jgreghenry Published April 2, 2010

Description

I love the sweet and sour nature of the little flavor bombs. They make a great addition to a springtime salad.

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 5 rhubarb stalks, sliced thinly (about 1/3 inch)
  • 1 c sugar
  • 1 c apple cider vinegar
  • 1 t salt

Summary

Yield
Servings
Prep time5 minutes
RecipeEclectic
Ingredientssugar salt rhubarb apple cider vinegar

Directions

Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours. Then put them in the refrigerator until well chilled. These will keep covered a couple of weeks in the refrigerator. They are a bit addicting so make plenty.

Notes:

serves 4