rhubarb-pickles

Rhubarb Pickle

Here is something a little different to do with spring’s rhubarb bounty.  And it is surprisingly delicious!  These are spicy, sweet/tart little bites. You can eat them like  a pickle on the side of something or straight out of the jar!

I am so happy to have discovered pickled rhubarb.  The wineries in Niagara were featuring little bits of rhubarb preserved in various dishes and even dessert.  So… that got me to thinking!

I was making a broccoli salad and wanted to feature mandarin pieces and toasted almonds.  I was about to default to the dried cranberries for a touch of tartness when it struck me I had a quart of rhubarb pickle in the fridge.  Result got rave reviews!   You can check out my Broccoli  Salad with Pickled Rhubarb here.

They are also a great side to ham or pork.

If you don’t typically have Hot Cherry Peppers in your fridge you could use dried red pepper flakes. Depending on your tolerance for heat I would use between 1 tsp and 1 Tbsp.

If you don’t have whole cloves I think you could substitute 1/4 tsp or so of ground cloves.  The cloves are one of the predominant flavours when the pickles are done.

Since you are not undertaking a full canning operation here you will need to keep them refrigerated.  Refrigerated they will keep up to a month.

Enjoy!

 

 

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rhubarb-pickles
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Course Condiments
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 24 hours
Servings
quart jar
Ingredients
Course Condiments
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 24 hours
Servings
quart jar
Ingredients
rhubarb-pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean and trim rhubarb stalks. Cut into 2" pieces.
  2. Chop ginger and the hot cherry pepper.
  3. In a saucepan heat the vinegar, sugar and salt until the sugar and salt have dissolved, about 5 minutes over medium high heat. Add cloves, pepper and ginger, bring to a boil and cook 1 minute more.
  4. Clean a quart size jar.
  5. Put the rhubarb pieces into the jar and cover with the hot vinegar mixture. Make sure the rhubarb is covered fully. Cool and refrigerate. Will keep for up to a month in the fridge.
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