Best Rhubarb Pickles Recipes
RHUBARB REFRIGERATOR PICKLES
Tart and tangy rhubarb pickles. Try them as an accent to your favorite cheeses or to sliced, roasted meats. Courtesy of Mother Earth News. The cooking time is refrigeration time before eating.
Provided by Molly53
Categories Low Protein
Time P2DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously.
- Chill the liquid in the refrigerator for an hour.
- Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
- Keep refrigerated for a day or two before eating.
Nutrition Facts : Calories 260.8, Fat 0.1, Sodium 1761.7, Carbohydrate 63.2, Fiber 1, Sugar 60, Protein 0.8
RHUBARB PICKLES
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.
RHUBARB REFRIGERATOR PICKLES
There are few savory recipes for rhubarb. Refrigerator pickles are easy to make and fun to eat. You can vary the spices to suit your tastes. This recipe results in a sweet but peppery pickle. Rhubarb in the supermarket is a large, pink and green stalk that looks somewhat like celery. The leaves are not edible so the stalks...
Provided by Heidi Hoerman
Categories Other Snacks
Time 15m
Number Of Ingredients 10
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."
RHUBARB REFRIGERATOR PICKLES
Tart and tangy rhubarb pickles are a great friend to roasted meats. They also complement hard, salty cheeses, such as cheddar and gruyère. Adapted from: Mother Earth News
Provided by Russ Myers @Beegee1947
Categories Vegetables
Number Of Ingredients 5
Steps:
- Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour.
- Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids. Keep refrigerated for a day or two before eating.
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