Here is something a little different to do with spring’s rhubarb bounty. And it is surprisingly delicious! These are spicy, sweet/tart little bites. You can eat them like a pickle on the side of something or straight out of the jar!
I am so happy to have discovered pickled rhubarb. The wineries in Niagara were featuring little bits of rhubarb preserved in various dishes and even dessert. So… that got me to thinking!
I was making a broccoli salad and wanted to feature mandarin pieces and toasted almonds. I was about to default to the dried cranberries for a touch of tartness when it struck me I had a quart of rhubarb pickle in the fridge. Result got rave reviews! You can check out my Broccoli Salad with Pickled Rhubarb here.
They are also a great side to ham or pork.
If you don’t typically have Hot Cherry Peppers in your fridge you could use dried red pepper flakes. Depending on your tolerance for heat I would use between 1 tsp and 1 Tbsp.
If you don’t have whole cloves I think you could substitute 1/4 tsp or so of ground cloves. The cloves are one of the predominant flavours when the pickles are done.
Since you are not undertaking a full canning operation here you will need to keep them refrigerated. Refrigerated they will keep up to a month.