I bought my first rhubarb of the season, and I don’t know why I thought of pickling it instead of making a sweet treat. Vibrant, crunchy, and with a hint of oniony flavor, it was absolutely delightful. Perfect with cheese, over yogurt, in salads, or even on a sandwich, it’s truly a must-try! Easy pickled rhubarb Prep Time: 5 minutes Cook Time: 5 minutes Servings: 6 Ingredients 1/2 lb rhubarb 3/4 cup water 1/2 cup apple cider vinegar 1/4 cup sugar 1/2 tsp salt 1/2 tsp pink peppercorn Instructions Wash and trim the rhubarb, then slice it into thin strips or small pieces, depending on your preference. Place the rhubarb in a clean heatproof jar. In a small saucepan, combine the water, apple cider vinegar, sugar, salt, and pink peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Carefully pour the hot brine over the rhubarb in the jar, ensuring it is fully submerged. Let it sit at room temperature until it cools. Once cooled, cover the ...