Sunday, 15 May 2016

Rhubarb Pickle


Carole's Chatter: Rhubarb Pickle


I got the idea for this Rhubarb Pickle from Happier than a Pig in Mud who posted about it here.  I decided to try it because it was intriguing and also because unlike many other pickles it didn't involve either onion or garlic.

As you will by now expect I did change it up a bit as a result of availability of some ingredients.

What I used:

Enough rhubarb to fill a jar and a half with rhubarb pieces. 
1 star anise
½ dried red chilli – roughly chopped
Half a cinnamon stick
A bay leaf
5 or so whole cloves
5-10 whole pepper corns

You just put all that lot into your jar/s.  Then heat 1 ½ cups of white vinegar, ¾ cup of sugar and ½ teaspoon of salt (I used pink Himalayan). You don't need to boil this – just heat it until all the sugar and salt has dissolved and the liquid looks clear.

Pour the liquid over your rhubarb – wait a few minutes before putting the lids on – and then chill in the fridge for a couple of days before digging in.  Keep the jars in the fridge – it is probably best to eat them up reasonably quickly – which shouldn't be a problem if you like your pickles!

PS  Having waited a few days, I found that the pickles are puckeringly sour - I suggest you up the amount of sugar a bit.

9 comments:

  1. Wow - this sounds so easy and so delicious! I have all the ingredients except the star anise. I can get this going as soon as I get the anise. Thanks.

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  2. Sounds simple and tasty. I like that there aren't any onions involved.

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  3. What a lovely pickle. I'd make it myself, but we don't get much rhubarb here.

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  4. Neat idea -- to use rhubarb as a vegetable! The distinction seems silly sometimes, but I guess it really is.

    best... mae at maefood.blogspot.com

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  5. What a great way to enjoy rhubarb! I'm so curious about these pickles, I have to give them a try.

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  6. I like the pickle but had a snort over the name Happier than a Pig in Mud!

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  7. This is such a pretty photo. I myself have never made a pickle.

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  8. I find I am semi-addicted to anything pickled so these look delicious to me. ;-)

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  9. I've only had rhubarb a few times. I know I didn't hate it, but don't remember how much I liked it. This sounds easy enough so I may give it a try.

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Your comments are most welcome. Cheers