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.
PS Having waited a few days, I found that the pickles are puckeringly sour - I suggest you up the amount of sugar a bit.
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.
ReplyDeleteSounds simple and tasty. I like that there aren't any onions involved.
ReplyDeleteWhat a lovely pickle. I'd make it myself, but we don't get much rhubarb here.
ReplyDeleteNeat idea -- to use rhubarb as a vegetable! The distinction seems silly sometimes, but I guess it really is.
ReplyDeletebest... mae at maefood.blogspot.com
What a great way to enjoy rhubarb! I'm so curious about these pickles, I have to give them a try.
ReplyDeleteI like the pickle but had a snort over the name Happier than a Pig in Mud!
ReplyDeleteThis is such a pretty photo. I myself have never made a pickle.
ReplyDeleteI find I am semi-addicted to anything pickled so these look delicious to me. ;-)
ReplyDeleteI'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.
ReplyDelete