Rhubarb Pickles - Rachael Ray Every Day

Rhubarb Pickles

Can you pickle it? Sure you can! These rhubarb pickles are great with cheese boards or tossed into salads.
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rhubarb pickles

Recipe by Jake Cohen

Start to Finish: 15 minutes (plus cooling)

Servings: Makes 4 cups

Ingredients

  • 3/4 lb. rhubarb, cut on an angle into 1/2-inch slices

  • 1 cup red wine vinegar 

  • 1 cup sugar

  • 2 sprigs fresh thyme

  • 1 tbsp. coriander seeds

  • 1/4 tsp. crushed red pepper

Preparation

Place rhubarb in medium heatproof bowl. In small saucepan, stir remaining ingredients with 1 cup water and 2 tbsp. salt. Bring to a simmer over medium, stirring often, until sugar dissolves, about 6 minutes. Pour over rhubarb. Let sit for 30 minutes; drain. Add to cheese 9 boards, toss into salads, or serve with pork.