Tart and tangy rhubarb pickles are a great friend to roasted meats. They also complement hard, salty cheeses, such as cheddar and gruyère.
1 cup balsamic vinegar (or substitute your favorite fruit vinegar; see Real Food Find)
1 to 1 1⁄2 cups raw sugar
1 tbsp kosher salt
1 tsp cloves
4 stalks rhubarb, cut into 1-inch pieces
Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour. Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids. Keep refrigerated for a day or two before eating. Serves 4.
For more recipes, see Eat in Season: Rhubarb.
Photo by Emily Heller.
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