Quick-Pickled Rhubarb Salad Recipe
Rhubarb’s signature tartness is actually brought down by pickling!
Keywords
- rhubarb
- celery
- fennel
- side
- lunch
- dinner
- dairy free
- nut free
- vegan
- vegetarian
- make ahead
- easy
- simmer
- pickle & preserve
- easter
- spring
- summer
- bon appétit
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Ingredients
- 2 rhubarb stalks, sliced on a diagonal
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons kosher salt, plus more
- 1 fennel bulb, halved, cored, very thinly sliced
- 3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
- Olive oil (for drizzling)
- Freshly ground black pepper
- A heatproof 1-pint jar
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