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Delightful Pickled Rhubarb

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A nostalgic recipe for pickled rhubarb that blends sweetness and tartness, perfect for enhancing various dishes.

Ingredients

Scale
  • 2 cups white vinegar
  • 1.5 cups sugar
  • 1 cinnamon stick
  • 5 bay leaves
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp whole black pepper
  • 1 tbsp fennel seeds
  • 2 tsp cardamom seeds
  • 1 tsp allspice
  • 1 tsp hot pepper flakes
  • 1 tsp whole cloves
  • 1 lb rhubarb (about 6 stalks, sliced diagonally)
  • 1 2-inch piece fresh ginger (peeled)

Instructions

  1. Prepare the brine: In a medium saucepan, stir together all ingredients except rhubarb. Bring to a boil over medium heat, stirring often to dissolve the sugar completely.
  2. Simmer the flavors: Once boiling, reduce heat and let it simmer for 5 minutes to release the spices’ flavors.
  3. Strain and discard the solids from the brine.
  4. Jar the rhubarb: Pack sliced rhubarb into 4 (250 ml) jars, leaving about half-an-inch of headspace.
  5. Add the hot liquid into the jars, ensuring the brine covers the rhubarb.
  6. Seal the jars: Center the lids on the jars and screw on the rings until they’re fingertip tight.
  7. Water bath process for 10 minutes.
  8. Cool and store: Allow jars to cool before labeling. Store unopened jars in a cool, dark place for up to a year.

Notes

Use fresh rhubarb for best results. Customize spices to your taste.

Nutrition

Find it online: https://us.recipesfood.org/pickled-rhubarb-recipe/

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