Pickled Rhubarb
Learn how to make homemade pickled rhubarb to feature on your holiday charcuterie boards and as a side with your roasts.
Ingredients
- 4-5 rhubarb
- 3-4 garlic
- 1 teaspoon black peppercorns
- 2 star anise
- 1 cup vinegar
- 2 teaspoon sugar
- 1 teaspoon salt
Instructions
- Wash, dry and chop the rhubarb into pieces ½-1/4'' inch in thickness. Transfer to a glass jar with an airtight lid.
- In a pot, add the vinegar, whole spices and garlic along with the salt and sugar and bring it to a boil.
- Once the mixture comes to a boil, take it off heat and pour it into the jar with rhubarb.
- Let it cool down completely, then close the lid and refrigerate.
Notes
- If you don't have enough liquid to cover all of the rhubarb pieces, dilute the brine with some water, bring it up to a boil again and then pour it over the rhubarb.
- Stick to a 1:2 ratio of salt to sugar for the pickling liquid.
- Allow the pickled rhubarb to sit in the refrigerator for at least 2-3 days before you use it. This allows the rhubarb to soften just a bit, and for the flavors to develop and deepen even more.
- When picking rhubarb for this recipe, make sure you choose ones that are soft and tender, and ideally have that bright red color.
Nutrition
Calories: 19kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 293mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 2mgCalcium: 30mgIron: 0.2mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife