Pickled Rhubarb
Pickled rhubarb can be added to salads, charcuterie boards, to top cheese, and are a delight on a turkey sandwich.
Ingredients
1/2 cup sugar
1 cup sherry vinegar
2 lbs rhubarb, sliced thinly
Method
- In a high-sided pot, heat the sugar over high heat until it begins to caramelize
- Gently swirl the sugar and continue cooking until all of the sugar is a dark caramel and just starting to smoke
- Add the vinegar (beware it will bubble and sputter something terrible) and then return to the heat
- Cook until the caramel is fully dissolved
- Pour the vinegar mixture over the rhubarb and let sit for at least 10 minutes
- Store in the fridge for up to 6 months
