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Pickled Rhubarb

Molly Brewe of Limelight Catering
Chicago, IL

Chef demonstration


  • 2 stalks rhubarb, thinly sliced on diagonal
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns


Put rhubabrb and black peppercorns into a canning jar or other heat-proof vessel. Heat the vinegar, salt, honey and 1/2 cup of water over high heat until boiling. Pour over rhubarb and let come to room temperature, about 1 hour. Chill before serving. 

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