Pickled Rhubarb Recipe

Learn to make tangy rhubarb pickles with this supereasy recipe.
June 3, 2009
http://www.motherearthnews.com/real-food/pickled-rhubarb-recipe.aspx
By pickling rhubarb, you can highlight all three of its personalities: sweet and tart ... and yum.


EMILY HELLER

An interesting take on traditional pickles, tangy pickled rhubarb is a great addition to cheese platters or a condiment for charcuterie and roasted meats.

Ingredients:
2 cups apple cider vinegar
1 1/2 cups raw sugar
1 tbsp coarse sea salt
1 1/2-inch knob ginger, peeled and thinly sliced
Small handful dried chili peppers
Small handful whole cloves
Small handful whole allspice
 
1 pound rhubarb

Instructions:

  1. Boil vinegar, sugar, salt, ginger and spices until sugar and salt dissolve (approximately 5 minutes after coming to a boil). Strain out the solids, and set aside.
  2. Cut rhubarb into batons long enough to fill the jar. (For half-pint jars, cut stalks into 4-inch pieces.)
  3. Pack rhubarb into sterilized jars with a few bits of the reserved solid spices. 
  4. Pour hot liquid over jars, screw on lids, and allow to cool.
  5. Refrigerate for up to one month. Note:   It’s best to treat rhubarb as a refrigerator pickle, as the canning process will soften the fruit to mush.

— Adapted from  www.pickle-girl.blogspot.com  by Jen Catto 


See also: Eat in Season: Rhubarb