Pickled Rhubarb Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
32 2 tablespoon servings
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Calories
47 kcal
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Course
Condiments
Pickled Rhubarb Recipe
Description
The Pickled Rhubarb Recipe features rhubarb stalks sliced diagonally and preserved in a spiced vinegar and sugar brine. The pickling liquid is infused with an array of whole spices including cinnamon, bay leaf, mustard seeds, coriander seeds, black peppercorns, fennel seeds, cardamom seeds, allspice, hot pepper flakes, and cloves, along with fresh ginger. After boiling and simmering to extract flavors and dissolve sugar, the liquid is strained and poured over the rhubarb packed in jars. A boiling water bath seals the jars for storage.
The pickling process results in rhubarb with a crisp texture balanced by a vibrant, slightly sweet, and aromatic brine. The combination of warm spices and the rhubarb's natural tartness creates a complex flavor profile suitable for enhancing salads, cheese boards, or as a condiment with meats and sandwiches.
This preserved rhubarb can be stored unopened in a cool, dark place and should be refrigerated after opening to maintain freshness. Proper sealing is important to ensure shelf stability; jars should be checked for a concave lid with no movement.
Ingredients
- 2 cups white vinegar
- 1.5 cups sugar
- 1 cinnamon stick
- 5 bay leaf
- 2 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns whole
- 1 tablespoon fennel seeds
- 2 teaspoon cardamom seeds
- 1 teaspoon allspice
- 1 teaspoon hot pepper flakes
- 1 teaspoon clove whole
- 1 lb rhubarb about 6 stalks, sliced diagonally
- 1 ginger peeled, 2 inch piece, fresh
Instructions
- In a medium saucepan stir together all ingredients except rhubarb
- Bring to a boil and boil, stirring until sugar is dissolved
- Reduce heat and simmer 5 more minutes
- Strain and discard solids
- Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to ½ below rims.
- Center lids on jars and screw on rings until finger-tip tight
- Process in a boiling water bath 10 minutes.
- Allow to cool, then label and store unopened jars in a cool dark place
Notes
- Half a cup of pre-mixed pickling spice can replace the listed spices except for fresh ginger.
- Check that jar lids have sealed properly by pressing the center; a concave lid without movement indicates a good seal.
- Once opened or if unsealed, store jars in the refrigerator to prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 322 tablespoon servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 47kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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