Quick Pickled Rhubarb and Pickled Celery Salad with fennel seeds and goat cheese

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So simple, so delicious. Crisp and salty sweet with just a hint of fennel.

The recipe below is for the pickled rhubarb and pickled celery with fennel. The salad is just those plus a little goat cheese for contrast. Use the pickled rhubarb and celery in salads like this or with lettuce if you insist.

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pickled rhubarb & pickled celery w/ fennel

quick, slightly sweet, refrigerator pickled rhubarb, and celery with fennel make a refreshing crisp salad on their own or topped with a few goat cheese crumbles. Use the remaining pickles in egg salad (or pasta salad, or salad salad) or on a charcuterie board for a pop of color and flavor.

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Prep Time 5 minutes mins

pickling time 1 hour hr

Course Appetizer, Salad, Snack

Cuisine Vegetarian

Servings 2 pints (approximately)

Ingredients

  

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for the pickled rhubarb

• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 1/2 tsp diamond kosher salt use slightly less if using other kosher salt
• 1/4 cup hot water
• 3-4 stalks rhubarb cleaned and sliced the size depends on your usage, go slightly larger for the charcuterie or goat cheese salad, go for a finer chop for egg salad or pasta salad

for the pickled celery

• 1/2 cup white wine or rice wine vinegar
• 1-4 TBS granulated sugar or to taste, I might omit it entirely the next time I make this
• 1 1/2 tsp diamond kosher salt use slightly less if using regular kosher salt
• 1 tsp fennel seeds
• 3-4 stalks of celery cleaned and chopped the size depends on your usage, go slightly larger for the charcuterie or goat cheese salad, go for a finer chop for egg salad or pasta salad

Instructions

 

• boil the water
• in two clean heatproof 16 ounce mason jars combine the appropriate amount of sugar and salt – using less sugar if desired for the celery
• add the hot water to each jar, put the lid on and shake to combine
• add the red wine vinegar to the rhubarb jar
• add the white wine vinegar and fennel seeds to the celery jar
• top with rhubarb and celery respectively
• put the lid back on and refrigerate for at least one hour and up to one week

Notes

to make the salad pictured simple combine pickled rhubarb and celery, add a bit of the brine, a drizzle of olive oil, and goat cheese. – the garnish was a blossom from cilantro plant

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