pickled rhubarb
Food Storage & Preservation

Pickled Rhubarb

August 29, 2012

After making several batches of rhubarb jam earlier this summer, I was kind of at a loss as to what else to make with our last harvest of rhubarb.  So, I asked Tool Lady to find something that looked good to her and she did!

Pickled rhubarb?  Who knew?  Well, I am very excited about this recipe!  The brine tasted wonderful all on it’s own (yes, I did taste it), so I imagine the pickled rhubarb will be fantastic!

Now, while in the middle of making the brine, I realized that we were out of sugar.  Yes, I know, I should have checked my ingredients first.  But, I didn’t.  I just started mixing everything together and then went, Uh Oh!  The good news is, you can substitute honey for sugar in most recipes!  So, my actual ratios for the brine for this recipe were:

  • 3 cups water
  • 3 cups apple cider vinegar
  • 2 cups sugar
  • 7/8 cup honey
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon ground ginger
Into the bottom of each jar went 1/2 teaspoon of peppercorns and 1/4 teaspoon ground mustard.
I used the 2 pounds 6 oz of rhubarb I harvested and cut them into long spears…just long enough to fit into the pint and a half size jars we found recently.  Since all of the stalks weren’t the same size, I wound up with several “fall off” pieces that I chopped up into little chunks and threw into the last jar.
I can’t wait to try some of these on a cheese platter or on a salad…or just straight out of the jar 🙂
xoxo,
M
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