Candied Rhubarb Pickles

Candied Rhubarb Pickles

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  • 3 to 5 stalks rhubarb, cut into thin slices on the diagonal
  • 1/2 cup granulated sugar
  • 1/2 cup white wine vinegar
  • 1 stick cinnamon
  • 3 to 4 cloves
  • 1 small chile, cut in half lengthwise
  • 1 teaspoon sea salt


Place rhubarb in a bowl. Put remaining ingredients in a small saucepan and boil to a syrup, about 5 minutes. Remove the chile and pour the hot syrup over rhubarb. Let sit 3 hours.

Drain the liquid from the rhubarb. You may reserve the syrup and reduce it further to use as a drizzle.

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