Tangy rhubarb salad with a quick pickling method.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.82 · €1.95/serving
- 2 rhubarb stalks, sliced on a diagonalEst. price €1.20–€2.50
- 1 cup red wine vinegarEst. price €1.50–€3.00
- 1/2 cup sugarEst. price €0.40–€0.80
- 1 1/2 teaspoons kosher salt, plus moreEst. price €0.05–€0.15
- 1 fennel bulb, halved, cored, very thinly slicedEst. price €1.80–€3.50
- 3 celery stalks, thinly sliced on a diagonal, plus celery leaves for servingEst. price €0.75–€1.50
- Olive oil (for drizzling)Est. price €0.10–€0.25
- Freshly ground black pepperEst. price €0.02–€0.08
- A heatproof 1-pint jarEst. price €2.00–€5.00
Steps
- 1Begin by tightly arranging the rhubarb in a jar. In a small saucepan, combine vinegar, sugar, 1 1/2 tsp of kosher salt, and 3/4 cup of water. Heat the mixture until it reaches a boil, ensuring that the sugar and salt completely dissolve as you stir. Once boiling, carefully pour the hot liquid into the jar over the rhubarb. Cover the jar securely and refrigerate until thoroughly chilled, for at least 1 hour.
- 2In a large bowl, mix together fennel, celery, 1 cup of drained pickled rhubarb, and 2 tablespoons of pickling liquid. Ensure all the ingredients are well combined and season with salt to taste.
Cultural note
Pickling is a preservation technique that has been used for centuries across various cultures. Rhubarb, native to Asia, has been incorporated into culinary traditions worldwide. This dish combines pickling methods with fresh ingredients, offering a modern twist to a classic technique.
Seasonal note
Rhubarb is in season during spring and early summer, making this salad ideal for that time. Fennel and celery are also commonly available during this period, enhancing the freshness of the dish.
Health note
This pickled rhubarb salad is low in calories and fat, rich in fiber, and a good source of vitamins A, C, and K. The fiber content supports digestive health while the vitamins contribute to immunity and bone health.
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