Attention, pickle lovers! I am one of you people, and I am here for you with this easy pickled rhubarb that you will LOVE with all of your tart-loving tastebuds.
I know it’s just the veryveryvery start of rhubarb season, but you see, I was at the grocery store the other day and there — tucked between the Swiss chard and the organic carrots that I always want to buy just because they still have those gorgeous long green frond-y stems attached but GARSH are they expensive — was a bundle of bright red rhubarb. Glory glory. Spring is HERE, y’all. The rhubarb said so.
So naturally, I hoofed it over to the display and maniacally shoveled a gigantic handful of stalks into my cart. Onlookers probably thought me insane — they might be right. But RHUBARB, you guys.
Of course, I ended up buying way more rhubarb than I needed for any one recipe, so first, I made a pie (recipe is coming soon!) and with what was left, I made pickles. And it was good.22