Rhubarb and Dill Pickles
These tangy and flavorful pickles combine the unique taste of rhubarb with the freshness of dill.
Ingredients - Serves 8
- Black peppercorns - 1 teaspoon
- Garlic cloves - 4, minced
- Fresh dill - 1/4 cup, chopped
- Kosher salt - 2 tablespoons
- Granulated sugar - 1 cup
- Water - 1 cup
- White vinegar - 1 cup
- Rhubarb stalks - 4 cups, sliced
Let's Get Started
- In a large saucepan, combine the white vinegar, water, sugar, and kosher salt. Bring to a boil, stirring until the sugar and salt dissolve.
- Add the sliced rhubarb, chopped dill, minced garlic, and black peppercorns to the saucepan. Stir to combine.
- Reduce the heat to low and simmer for 5 minutes, or until the rhubarb is slightly tender.
- Remove the saucepan from heat and let the mixture cool to room temperature.
- Transfer the pickles and liquid to a clean jar or container with a tight-fitting lid.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
- Serve the rhubarb and dill pickles as a tangy and refreshing appetizer or as a condiment for sandwiches and salads.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 30
- Fat: 0g
- Carbs: 7g
- Protein: 1g
- Sodium: 200mg
- Sugar: 5g