Ingredients

3 stalks rhubarb, washed and trimmed

1 mason jar of choice

1 cup water

1 cup apple cider vinegar

1 cup sugar

Zest from 1 orange

2 bay leaves

½ teaspoon peppercorns

1.5 teaspoons salt

1 teaspoon ginger

1 spring fresh thyme

Red pepper flakes

1 tablespoon whole mustard seeds

6 cloves

Instructions

Combine water, vinegar, and sugar in a small pot then add all seasonings.
Mix thoroughly, then set on the stove over medium heat.
Bring the pickling brine to a boil then reduce heat and simmer for 5 minutes, until sugar is dissolved.
While the brine boils, prep your rhubarb. Slice stalks in half, then cut on an angle until they are roughly the height of the mason jar you chose. Pack prepared rhubarb slices upright into the jar.
Remove the brine from heat, let cool, then pour overtop of the prepared rhubarb, into the mason jar.
Let cool on the counter then tightly screw the lid on the jar and transfer to the fridge.
Let sit in the fridge for at least 1 day before enjoying. The longer you leave them the more flavourful they will get!

Chicken Salad with Pickled Rhubarb

Ingredients

¼ cup mayonnaise

¼ cup yogurt

2 stalks green garlic, washed and minced

½ teaspoon celery seed

½ teaspoon thyme

Salt

Pepper

½ cup pickled rhubarb, chopped

2 cups shredded chicken

Instructions

Whisk together mayonnaise and yogurt. Add green garlic, celery seed, and thyme, then whisk again. Season with salt and pepper and taste.
Fold in rhubarb and shredded chicken, and mix until evenly coated.
Serve on bread of choice (we used croissants!), with your preferred toppings (we chose farm fresh lettuce and a slice of local cheese).
Enjoy!