Sweet, tangy, pickled rhubarb will reduce the richness of any dish and cleanse the palate.
- 1 cup Sugar
- 1 pinch Salt
- 1 cup apple cider vinegar
- 1 cup Water
- 1 whole Bay leaf
- 1 teaspoon Fennel seeds
- ¼ teaspoons Mustard seeds
- 1 teaspoon Black peppercorns
- 3 Rhubarb ribs, cut into spears that will fit your marinade jar
Add the sugar, salt, vinegar and water to the saucepan. Over medium heat, bring to a boil and cook until the sugar dissolves, about 5 minutes. Remove from fire.
Add bay leaf, fennel and mustard seeds and black peppercorns. Let come to room temperature. Next, add the rhubarb tips to the marinade jar.
Pour the marinade mixture into the jar and fill to the brim. Cover with the lid and place in the refrigerator. You can eat them within hours, but I think they really start to shine after a few days.