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.
Prep Time 15minutes
Total Time 15minutes
Author Garrett McCord
1/2teaspoonred pepper flakes
1 1/2cupwhite vinegar
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.