The one on the right is pickled rhubarb, the one in the middle is jalapenos, and the one on the left is like a super thin sliced onion habanero uh... relish? I'm not sure what to call that or if it already has a name lol
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That one is a big experiment for me honestly lol I got some rhubarb from the store yesterday because my girlfriend wanted to make a rhubarb strawberry pie and it only came in big bunches so there was a bunch left over and I decided I would try pickling it. I had never tried rhubarb before, but I thought it was pretty good in the pie (I went back for a second slice).
Most of the recipes I found for pickling it said it goes well on crackers, and could pair well with a cheese plate, but I have no idea what it's going to taste like. I know every recipe called for about 3x the sugar of anything else I've pickled which makes sense since rhubarb is pretty sour. I will be happy to report back once I open the jar and try it, but it's gotta sit for at least 24 hours minimum first
You said "cheese." Nothing else matters. I'll try it very soon. Let's report back!
After 24 hours it tastes pretty awesome! It's sweet and tart and juicy. The flavor reminds me of something I had as a kid but I can't think of what but I've been picking at the jar all day I think I'm hooked lol to me it tastes like it would be good on ice cream or maybe with some kind of sweeter cheese. Some of the larger pieces were still a little too sour so I'm making another batch with just a little more sugar
So well, mine have potential but they're way too acidic. The recipe I got had barely more sugar than my pickles onions, that may be the reason. I'll try the next jar with way more sugar.
I've made two batches now and the second one where I increased the sugar has been the best. It's always going to be kind of sour just because that's how rhubarb tastes
You probably already know this but just in case someone else reads this remember that rhubarb leaves are poisonous and you have to make sure to just use the stalks!