RHUBARB REFRIGERATOR PICKLES

Rhubarb Refrigerator Pickles image

Provided by Heidi Hoerman

Time 15m

Number Of Ingredients 10

1 to 2 lb fresh rhubard (2 lbs. pictured)
1 c cider vinegar
1 c sugar
1 plus 1/2 c water, filtered if necessary
1 Tbsp salt
1 tsp black peppercorns
1 tsp juniper berries
1 tsp allspice berries
1 stick cinnamon (approx. 2")
2 to 3 sprig(s) fresh rosemary, or 1 tsp. dried

Steps:

1. Pare the rhubarb: cut off both ends, remove the tough outer strings if necessary, cut into 3 inch pieces and divide lengthwise to form slender pickles that readily absorb the brine.
2. Crack the peppercorns, juniper berries and allspice in a mortar and pestle to help flavor the brine. If you do not have a mortar and pestle, place them in a sealed plastic bag, set on a hard surface, and whack with a mallet or smooth bottomed pot.
3. In a small, non-reactive saucepan, bring the vinegar, sugar, salt and 1 cup of the water to a boil. Boil for two minutes, stirring occasionally to fully dissolve the sugar. Reserve 1/2 cup of water to use later if needed.
4. Put the rhubarb in a heat-safe glass container and carefully cover with the boiling brine. Weight the rhubarb to keep it submerged. If needed, bring the remaining water to a boil and add until all the rhubarb is covered.
5. Allow the pickles and brine to cool and transfer to a tightly covered glass or plastic container and refrigerate. Wait at least 24 hours before serving. The pickles will keep, refrigerated, in their brine at least a month. Discard if mold develops or if they smell "off."