– Garrett took this pickled rhubarb photo with his phone. Zoinx! –
So, this it totally Garrett’s recipe, which I’ve pilfered so that we can do a joint recipe together (coming next week!). A major part of that dish is pickled rhubarb, and instead of combining two recipes into one mega-long recipe, I’m dividing them up for the sake of both sanity and organization.
When I first tasted this pickle, I reflexively made an awful, sour face that felt like someone was sucking my eyeballs into my brainstem. Garrett looked at me, concerned, and asked, “It’s not good?” After taking a few seconds to catch my breath, I squeaked out that no, I thought it was actually quite good. I just wasn’t prepared for it. I think I choked out the words “bracing” and “astringent” before diving in for a second piece.
I think Garrett put it best:
Pickled rhubarb is sweet, spicy, and simply put – bracing. It’s a pickle-lover’s pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser.
If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye. I think it would make an incredible dirty martini.
Also, there’s a weird thing about rhubarb. It’s amazingly satisfying to cut. The crack of the stalks as your knife slices through them, followed by the thump of the knife hitting the cutting board, makes me quiver with delight. So pull out whichever handy chef’s knife you’ve got (remember, I recommended you find a knife that fits you perfectly?) and get to work!
- 3 stalks rhubarb
- 2 whole star anise
- 1/2 teaspoon red pepper flakes
- 1/2 cinnamon stick
- 1 whole bay leaf
- 5 whole cloves
- 5 whole peppercorns
- 1 1/2 cup white vinegar
- 3/4 cup sugar
- 1/4 teaspoon salt
- Trim the rhubarb of its leaves and stocky ends. Slice rhubarb into 2-inch long strips and place in the canning jar. Add anise, pepper flakes, cinnamon stick, bay leaf, cloves, and peppercorns. Stir a few times.
- Pour vinegar, sugar, and salt into a small pot and boil until clear. Pour hot sugar water over rhubarb and stir well. Screw the lid on the canning jar and place in the refrigerator. Let sit for 48 hours.
- Use within a month. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.
Special Equipment: One 32-ounce canning jar, with lid.
This content was originally posted on FearlessFresh.com.
Wanted to check it out but the popup on your page doesn’t like my iPhone.
Doh, fixed.
Great recipe! It will be my first time using rhubarb…..definitely giving this a try..
Worth eating.
Great description, Steph.
Thanks :)
This looks very springtime!
I bet I could grow the heck out of rhubarb too! Thanks
I’m attempting to grow some from seed (not recommended). I inherited a big clump, and I bought one years ago, but I want more. My goal is 1 good pie a week all summer long.
I’m going to move my year-old plants from seed outside when it’s warm enough, and I’ve started more seeds in the green house.
If you can buy crowns / plants, it establishes pretty fast and is easy to grow.
Oh gosh, I haven’t grown anything from seed in years. I go so spoiled with starts. ;)
So pretty!
I love rhubarb. Just rhubarb and sugar. Havent tried it pickled though!
astringent sock in the eye might be the best description of pickled rhubarb I’ve ever heard. And the best description of anything so far today.
@ Susie Timm, I totally have to agree with you. I’ve had Rhubarb pie and that’s about it for rhubarb….however after reading the description of this dish, I am guaranteed to try it….maybe this weekend. Great Descriptive language Stephanie..
i love this idea!
I know that if it takes off, it really takes off. I had a friend, who lived in senior apartments in Marshfield, MA that had a community garden. Even shared among many of the residents, there was so much rhubarb! I didn’t grow it with Saddle around. Even though I never have her a moment to herself to have fun/get in trouble and she didn’t eat random things, I was nervous about not being good for dog’s to eat. But now I can just go crazy
This recipe looks amazing! I was just wondering if taking an extra step and processing these in a water bath canner would greatly affect the outcome/taste?
Thanks! You can process for sure, though the rhubarb will be softer. It will be just as tasty, though!