Farmacy And Pickling
Savory Rhubarb Pickles
These rhubarb pickles are sharp and sour, and the perfect accompaniment to a platter of cheese and charcuterie. Or, dice them up and spear them onto a toothpick to garnish a cocktail.
Ingreadient
- 2 pounds rhubarb stalks
- 2 teaspoons black peppercorns
- 2 teaspoons yellow mustard seeds
- 2 teaspoons coriander seeds
- 1 teaspoon whole allspice
- 4 small whole dried chiles (of heat preference)
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 1/2 cup sugar
Direction
- Thoroughly wash and dry your rhubarb stalks, then trim them down to fit your jars.
- Divide the peppercorns, mustard seeds, coriander seeds, allspice, and chiles evenly among hot, clean jars, then pack the rhubarb tightly into them.
- In a small saucepan, bring the vinegar, water, salt, and sugar to a rolling boil, and stir until the salt and sugar are dissolved.
- Pour the hot brine over the rhubarb, covering them completely and leaving at least 1/2-inch headspace.
- Run a chopstick (or the end of a long spoon) around the sides of the jars to release any trapped air bubbles.
- Wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes (adjust the time for altitude as needed).
- Let the rhubarb pickle for at least two to three days before digging in — and then enjoy! Properly canned and unopened jars are shelf-stable for up to a year.
