Description
Zesty Rhubarb Pickles bring tangy garden freshness to your table with a simple preservation technique. Crisp slices marinate in a fragrant vinegar brine, creating a delightful condiment you’ll want to serve alongside grilled meats or salads.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 ml) fresh rhubarb, cut into 1/2 inch pieces
Liquid and Sweetener:
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
Spices and Aromatics:
- 2 teaspoons (10 g) salt
- 1 teaspoon (2 g) mustard seeds
- 1 teaspoon (2 g) coriander seeds
- 1/2 teaspoon (1 g) fennel seeds
- 4 whole cloves garlic, peeled
- 4 strips orange zest
Instructions
- Craft a zesty pickling liquid by combining vinegar, water, granulated sweetener, and mineral salt in a simmering saucepan, whisking until crystals completely dissolve.
- Enhance the aromatic profile by introducing whole mustard kernels, fragrant coriander seeds, delicate fennel seeds, crushed garlic cloves, and vibrant citrus zest into the simmering liquid.
- Carefully arrange crisp, ruby-hued rhubarb segments into a thoroughly sanitized glass vessel, creating a neat, compact arrangement.
- Pour the piping hot, spice-infused pickling liquid directly over the rhubarb pieces, ensuring complete submersion and eliminating any potential air pockets.
- Allow the pickle jar to gradually cool to ambient temperature, preventing rapid thermal shock to the delicate glass container.
- Securely seal the jar with a tight-fitting lid, then transfer to the refrigeration unit for a minimum of 24 hours, permitting the complex flavor compounds to harmonize and develop a robust, tangy profile.
- Prior to serving, gently rotate the jar to redistribute the aromatic spices and redistribute the pickling liquid evenly throughout the rhubarb segments.
Notes
- Experiment with different seed combinations to customize the pickle’s flavor profile, like swapping mustard seeds for caraway or adding dried chili flakes for heat.
- Keep pickle pieces uniform in size to ensure even pickling and consistent texture throughout the jar.
- Select young, crisp rhubarb stalks for the best crunch and vibrant color, avoiding woody or overly fibrous pieces.
- These pickles can be stored in the refrigerator for up to two weeks, developing deeper flavors as they sit.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snacks, Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 90
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg