An interesting take on traditional pickles, tangy pickled rhubarb is a great addition to cheese platters or a condiment for charcuterie and roasted meats.
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
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.
Cut rhubarb into batons long enough to fill the jar. (For half-pint jars, cut stalks into 4-inch pieces.)
Pack rhubarb into sterilized jars with a few bits of the reserved solid spices.
Pour hot liquid over jars, screw on lids, and allow to cool.
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
by Jen Catto