Quick Sweet Pickled Rhubarb
  1. Combine rhubarb and lemon zest in 1-pint glass jar with tight-fitting lid. Combine sugar, water, vinegar, and salt in small saucepan and bring to boil over medium-high heat. Pour brine into jar, making sure all rhubarb is submerged. Let cool completely, about 2 hours.

  2. Affix jar lid and refrigerate for at least 24 hours before serving. (Pickles can be refrigerated for up to 2 weeks.)

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season🌸Spring

DifficultyVery Easy ⏰ 15m

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