Rhubarb Pickles Recipes

RHUBARB PICKLE

Rhubarb Pickle image

One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 cups apple-cider vinegar
Coarse salt
1 1/2 cups sugar
1 teaspoon whole cloves
1 (1 1/2-inch) piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 pound rhubarb, trimmed and cut into thin 5- to 7-inch batons

Steps:

Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.

RHUBARB PICKLES

Rhubarb Pickles image

Categories Rhubarb Simmer Boil

Yield makes about 3 cups

Number Of Ingredients 7

Ingredients

1 pound (453g) ripe rhubarb
Generous 1/2 cup (125g) sherry vinegar (see Note)
Generous 1/2 cup (125g) rice vinegar (see Note)
1 cup plus 1 tablespoon (315g) honey
3 tablespoons (45g) grenadine
1 tablespoon (12g) coarse salt
2 star anise

Steps:

Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat. Turn off the heat and let cool for about 5 minutes. Pour over the rhubarb and cover with plastic wrap. Let cool to room temperature. Taste the pickles for texture. If they're too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb again-with the star anise.
Store in the refrigerator in the liquid. Serve cold.

PICKLED RHUBARB

Pickled Rhubarb image

Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,

Provided by Sarah Carey

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

Ingredients

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

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