I bought Rhubarb last weekend at the Farmer’s Market. I only have one Rhubarb plant in my garden and there are several new Rhubarb recipe ideas I want to try before we have a frost and the Rhubarb dies back and quits producing stalks.
This recipe is one of them. I serve so many cheese and charcuterie plates both at school for classes and here at home for quick meals. I like to add a variety of pickled items to the platters and thought this would be something that not everyone has experienced – Pickled Rhubarb!
These pickles can be used in a number of ways like with fish, in salads and with pork.
I got the idea to play around with this recipe from a great food magazine called Eating Well.
For years I could not eat Rhubarb because of Acid Reflux. I am thrilled to say I got rid of that problem and now can enjoy this great summer fruit once again.
Pickled Rhubarb with Juniper and Red Chilies
1 tsp juniper berries
1 rosemary sprig
1 tsp coriander seeds
1/2 tsp pink or green peppercorns
2 tsp red chili flakes
2 small bay leaves
2 star anise
1 tbsp fresh or dried shallots, minced (or red onions)
1 c white balsamic vinegar, or EVVO Marketplace’s Serrano Honey Vinegar
1 c water
1/2 – 3/4 c sugar depending on how sweet you want your pickles
1 tsp kosher salt
1 1/4 lbs trimmed fresh rhubarb stalks cut to the length of the canning jar less 1 inch
Lightly crush the peppercorns and juniper berries with the bottom of a heavy skillet. Transfer to a medium saucepan and add the red chili flakes, bay leaves, star anise, shallots, balsamic, water, sugar and salt. Bring to a boil. Reduce the heat to a gentle simmer and cook for about 5 minutes until the sugar and salt are dissolved. Stir occasionally.
If the Rhubarb has tough skin use a vegetable peeler to remove it or the pickles will be tough and stringy. Cut the Rhubarb into lengths 1 inch shorter than the canning jar you are going to put the pickles in. The stalks will be standing upright. You will need 2 – 3 1 pint jars.
Pack the jars with the Rhubarb and fill with the hot liquid and spices. Cover the jars, let cool and store in the refrigerator for a minimum of 1 week and up to a couple of months before eating. To serve, slice the Rhubarb pickles into smaller pieces.
Makes 2 pints