Rhubarb Quick Pickles

Rhubarb pickles are super quick, and equally delicious! Terrific on salads, grilled meat; awesome on a cheese plate. Adjust quantities to your taste buds- the more sugar, the sweeter; the more water, the milder. Here's a version I made last week:

1 c. rhubarb, diagonally cut into about 1" pieces

1/2 c. water

1/2 c. rice, white, or red wine vinegar

1/4 c. sugar

Salt and pepper

Optional seasoning:

Pickling spices I like with rhubarb: dried chilis, red pepper flakes, bay leaf, seeds: coriander, fennel, mustard and pepper; also good- fresh ginger and lemon rind or lemongrass slivers. Experiment with the flavors you most enjoy.

My most recent rhubarb pickle spice "concoction":

1 tsp. coriander seeds, 1/2 tsp. fennel seeds, 2 thin slices lemon or lime, 1 bay leaf

Put the rhubarb into a pint glass jar. Combine water, vinegar, sugar and a dash of salt and pepper in a small saucepan and bring to a boil. If using seasonings, add them too. If you wish to isolate the seeds, put into a little piece of cheesecloth and tie closed-- I don't bother, and just brush any excessive seeds from the rhubarb when taking it from the jar (a few end up in my salad, and I kind of like them). Simmer about 3-5 minutes, then pour over rhubarb. Cool slightly, cover, and refrigerate for an hour- or up to a week.

Recipe created or adapted by Liz Talley, Urban Graze

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