Name: Rhubarb Pickles
Yield: Yield: 1 quart
Ingredients: 1 tsp. coriander seeds; 1 bay leaf; 1 shallot, quartered; 1 tbsp. kosher salt, dissolved in 2 cups of water; 5–6 ribs rhubarb, thin stalks are preferred as they are more tender

Preparation info

Yield:
1 quart

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

The leaves of the rhubarb plant are poisonous; do not use them in the ferment.

Ingredients

5–6 ribs rhubarb, thin stalks are preferred as they are more tender
1 tsp. coriander seeds
1 sh

Method

Wash the rhubarb stalks well and trim off the leaves and ends. Use the quart-sized jar to measure the length you want to cut your rhubarb. I recommend cutting it 2 inches below the top of the jar to leave headspace for the brine and weight.

Add the coriander seeds to the bottom of the jar, then carefully pack the jar with the rhubarb spears, shallot, and bay leaf. Be gentle with the bay