Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Rhubarb

Name: Pickled Rhubarb
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 1 cup (8 fl oz/250 ml) rice vinegar, preferably yuzu rice vinegar; 1 cup (8 fl oz/250 ml) unsweetened cherry juice; 36 cloves garlic; 1-inch (2.5-cm) piece fresh ginger, peeled and cut into slivers; 3 lb (1.5 kg) rhubarb, trimmed and cut into 4-inch (10-cm) pieces; 1 cup (8 fl oz/250 ml) sherry vinegar (7 percent acidity); 2 tsp chili powder

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Sweet-tart rhubarb makes an excellent pickle when preserved in a tangy brine with sprightly spices. The crisp rhubarb retains its texture and is quite chewy. If you prefer a softer result, blanch the rhubarb in boiling water for a minute, drain, and let cool before packing in jars.

Ingredients

1 cup (8 fl oz/250 ml) rice vinegar, preferably yuzu rice vinegar

Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the rice and sherry vinegars, cherry juice, and chili powder. Add 3 cups (24 fl oz