One thing I love to pickle is rhubarb. That’s right, no need to save up precious stalks of rhubarb during the summer for just pies and crumbles…there are so many awesome savory things to do with rhubarb and pickling is one of them! I like to think this is similar to those giardiniera pickled peppers and other vegetables, only rhubarb. I like eating my rhubarb pickles atop hot dogs or I also like dicing it up with olives and spreading it onto a giant Italian beef sandwich for a little kick and tang. One of my favorite things to do with these pickles is to serve them with a little bit of cheese and charcuterie. The sharpness of these pickles goes great with the rich meats and cheese.
I’ve made these pickles rather sharp and sour, but feel free to adjust the spice, sugar and salt amounts based on your own preferences! I just prefer a more sour pickle, but if you’re more into a bread and butter type, feel free to add an extra tablespoon of sugar. You can also omit any of the different spices I’ve added, because there is certainly a lot going on in there. If you’re more of a dill pickle type of person, then feel free to omit some or all of the spices and drop a handful of fresh dill into the mix. Pickles can be such a personal thing, I urge you all to try out these rhubarb pickles and adjust them to fit your taste.
Click here for this recipe: http://www.spoonforkbacon.com/2013/05/rhubarb-pickles/
