- Life Love Food – A Recipe Journal by Venetian Food Writer Valeria Necchio:
- Rhubarb pickle recipe - Telegraph:
This pickle works wonders with oily fish like mackerel or sardines, either smoked or grilled, as its acidity will cut through the fat and create a nice contrast of textures.
500g rhubarb stalks (4 large stalks)
2 tsp peppercorns
½ tsp cloves
1 tbsp sliced fresh ginger
3 bay leaves
2 dry red chillies
250ml (1 cup) apple cider vinegar
250ml (1 cup) water
200g (1 cup) caster sugar
½ tsp fine grain salt
Line two sterilised pint jars with lids.
Rinse the rhubarb stalks, scrubbing any residual soil, and trim the leaves and brown ends.
Cut into 2-cm long pieces and pack them into the two jars. Divide the rest of the spices between the two jars, then set aside.
In a small saucepan, combine the cider vinegar, water, sugar and salt and bring to a boil.
Whisk often to help dissolving the sugar and salt.
As soon as the pickling liquid is boiling and the sugar and salt are dissolved, pour it into the jars until the liquid covers the rhubarb pieces.
Close immediately with the sterilised lids.
Allow to cool before storing in the refrigerator.
Let the rhubarb pickles cure for at least 48 hours before eating, then enjoy within two weeks from opening.
- In a Pickle: Pickled Rhubarb Stalks | Serious Eats:
Any variety of rhubarb works for this recipe.
Don't avoid the pale green stalks, they may not look as pretty in the jar, but they make up for it in good texture and flavor.
If you like a less sweet pickle, feel free to reduce the amount of sugar in this recipe by up to half.
I like the balance that it achieves as written, but the beauty of making your own pickles is that you can adjust the flavors to suit.
1 pound rhubarb stalks (4 to 6 large stalks)
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
1/2 teaspoon fine grain salt
2 teaspoons mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
2 star anise
1.Prepare two wide mouth pint jars and lids.
2.Wash rhubarb stalks well and trim to fit into the jars.
If the stalks are broad, slice them into lengthwise sections.
In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.
3.Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars.
Pack the rhubarb pieces into the jars above the spices.
4.Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace.
Tap the jars gently to dislodge any air bubbles.
If the headspace level has dropped significantly, add more pickling liquid.
5.Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and set them to cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals.
If jars are at all sticky, wash them to remove that residue.
Sealed jars can be stored in the pantry for up to 1 year.
Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.
6.Let this pickle cure for at least 48 hours before eating.
- pickled rhubarb | Punk Domestics:
Sweet Rhubarb Pickles
I used four large stalks of rhubarb
Start by peeling the rhubarb
then cut each stalk into thirds.
1/4 tsp of vanilla,
3/4 c brown sugar,
1/2 c white sugar,
1 tsp salt, and
2 c vinegar in a small saucepan.
I used equal parts balsamic and raspberry red wine vinegar, and tossed in a handful of frozen raspberries to amp up the berry flavor.
Heat on medium–high, stirring occasionally, until sugar is dissolved, then boil for about a minute.
Scoop out the raspberries (don’t toss them, they’re amazing over vanilla ice cream), then pour the hot vinegar mixture over your rhubarb and screw the lid on the jar.
Refrigerate for at least two hours, or up to one week, and enjoy!
- Pickled Rhubarb and a Couscous Salad:
Couscous Salad with Grapes, Feta, and Pickled Rhubarb
2 cups dried couscous (I used Bob’s Red Mill whole wheat couscous)
3 tablespoons good, fruity olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 cup diced pickled rhubarb*
2 cups halved red grapes
1/3 cup chopped parsley
6 ounces brined feta, crumbled
1 teaspoon red pepper flakes (optional)
Prepare couscous according to the instructions on the package.
Pour the cooked couscous into a large bowl.
Dribble with olive oil and lemon juice, then sprinkle with salt and pepper.
Toss lightly with a fork, making sure to not mash the couscous.
Add pickled rhubarb, grapes, parsley, feta, and red pepper flakes (if using).
Toss lightly again, and adjust seasoning to taste. Serve immediately.
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