Pickled Rhubarb Recipe

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<i>1 1/2 cups raw sugar<br />
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<i>1 tbsp coarse sea salt<br />
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<i>1 1/2-inch knob ginger, peeled and thinly sliced<br />
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<i>Small handful dried chili peppers<br />
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<i>Small handful whole cloves<br />
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<i>Small handful whole allspice</i>
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<i>1 pound rhubarb</i>
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<strong>Instructions:</strong>
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<span class=”apple-converted-space”>Boil</span>
<span class=”apple-style-span”>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.</span>
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<span class=”apple-style-span”>Cut rhubarb into batons long enough to fill the jar. (For half-pint jars, cut stalks into 4-inch pieces.)</span>
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<span class=”apple-style-span”>Pack rhubarb into sterilized jars with a few bits of the reserved solid spices.</span>
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<span class=”apple-style-span”>Pour hot liquid over jars, screw on lids, and allow to cool.</span>
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<span class=”apple-style-span”>Refrigerate for up to one month.</span>
<strong>Note:</strong>
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<span class=”apple-style-span”>It’s best to treat rhubarb as a refrigerator pickle, as the canning process will soften the fruit to mush.</span>
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<i>– Adapted from</i>
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<a href=”http://www.pickle-girl.blogspot.com/” target=”_blank”>www.pickle-girl.blogspot.com</a>
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<i>by Jen Catto</i>
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<h3>See also: <a href=”https://www.motherearthnews.com/real-food/seasonal-recipes/rhubarb-recipes-spring-seasonal-eating” target=”_self”>Eat in Season: Rhubarb</a>
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