Ok, I know I said no more Rhubarb recipes for a while but I lied. I had forgotten about the Rhubarb I had pickled in anticipation of joining the Foodie Extravaganza gang in celebrating National Pickle Month.
Cam of Culinary Adventures with Camilla gets in a pickle when it comes to pickles. Cam LOVES pickled foods so it was no surprise when she invited us to join her in celebrating National Pickle Month.
Let's take a look at the pickles people are enjoying this month......
- Haitian Pikliz by Magical Ingredients
- Homemade Pub-Style Pickled Onions by Food Lust People Love
- Lemon Pickled Lotus Root by Palatable Pastime
- Pickled Ramps by Culinary Adventures with Camilla
- Pickled Rhubarb by A Day in the Life on the Farm
- Quick Pickled Zucchini and Red Onions by Karen's Kitchen Stories
- Stuffed Gunda / Lasoda Pickle With Mango by Sneha's Recipe
Pickling is a great way to preserve foods and it is not limited to just cucumbers. Cucumbers are great when you want to make Dill Pickles, or my Pop's Refrigerator Pickles, or Dill Chips for your sandwiches. But I also like to Pickle Beets, Beans, Cabbage, Asparagus and Peppers.
I love making Giardiniera when I have an assortment of vegetables to preserve. Pickling isn't limited to vegetables though. You can find a recipe for Pickled Pork Tongue on my blog as well as Pickled Eggs and Pickled Shrimp.
Yield: 1 pint
Pickled Rhubarb
Rhubarb spears pickled in vinegar and sugar seasoned with spices are ready for the refrigerator in only 15 minutes and ready to serve the following day.
Prep time: 15 MinCook time: 5 MinInactive time: 24 HourTotal time: 24 H & 20 M
Ingredients
- 5-6 stalks rhubarb, cleaned and stripped of stringy skin
- 1 c. water
- 1/3 c. sugar
- 1/2 c. apple cider vinegar
- 1 T. kosher salt
- 1 star anise
- 1 t. peppercorns
- 1 small dried chile
- 1 bay leaf
Instructions
- Place water, vinegar, sugar, salt, peppercorns, bay leaf and chile in a small pan and bring to a boil. Reduce heat and simmer unitl sugar and salt is dissolved.
- Meanwhile cut the rhubarb into lengths to fit into the pint jar.
- Ladle the pickling liquid and spices into the jar covering the rhubarb completely, adding more hot water if needed.
- Cool, cover and refrigerate for at least 24 hrs. Will keep in the refrigerator for at least a month or 6 weeks.
Nutrition Facts
Calories
366.29Fat (grams)
0.89Sat. Fat (grams)
0.21Carbs (grams)
85.96Fiber (grams)
6.47Net carbs
79.49Sugar (grams)
72.10Protein (grams)
3.69Sodium (milligrams)
3807.01Cholesterol (grams)
0.00
Rhubarb makes such a brief appearance in our area, it's hard to make anything other than pie! But these looks amazing. Thanks for joining the pickle party.
ReplyDeleteThanks for hosting Cam.
DeleteYou are so lucky to have such a bounty of rhubarb. These sound wonderful.
ReplyDeleteIt is finally over but I still have some in the freezer for when I am ready for it again....now I'm on to mint recipes LOL
ReplyDeleteI have never seen rhubarb here, but, will try this recipe once I get hold of this.
ReplyDeleteIt's not even readily available throughout the states Sneha. It is definitely a midwest thing.
DeleteIf we ever make it back to the UK next summer, I'll be trying this for sure. We love rhubarb in all its guises!
ReplyDeleteYes, if you grow rhubarb you really need to love it LOL
DeleteThis is an interesting pickle. Love all your rhubarb recipes and this is another one that I added in my list. Thanks for sharing.
ReplyDeleteThanks Radha. Let me know how you like them.
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