PICKLED RHUBARB
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time P1D
Yield Makes 1 Quart
Number Of Ingredients 7
Steps:
- Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
- In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
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Teresa “Racy” Ferguson
[email protected]I'm not sure what went wrong with my batch of pickled rhubarb. I followed the recipe exactly, but the rhubarb came out tough and chewy. I'm disappointed, but I'll try again with a different recipe.
Joe Barnes
[email protected]This recipe is a great way to use up extra rhubarb. I love the sweet-tart flavor of the pickled rhubarb. I've been using it on sandwiches and salads, and it's also a great snack on its own.
HAMAD Ge
[email protected]I wasn't sure how I would like pickled rhubarb, but I decided to give this recipe a try. I'm so glad I did! The rhubarb is perfectly pickled and has a great flavor. I've been using it on salads and sandwiches, and it's also a great snack on its own.
Concelio Madden
[email protected]I'm a huge fan of pickled vegetables, so I was excited to try this recipe. The pickled rhubarb is delicious and I love the way it adds a pop of color and flavor to my dishes.
THE UNSTOPABLE
[email protected]This recipe was a little more time-consuming than I expected, but it was worth it. The pickled rhubarb is delicious and I'm sure I'll be making it again.
Angel Fox MUA
[email protected]This recipe is a great way to preserve rhubarb. I love being able to enjoy rhubarb all year round. The pickled rhubarb is great on sandwiches, salads, and even desserts.
Sujita Das
[email protected]I'm allergic to rhubarb, so I can't personally vouch for this recipe. However, I have several friends who have made it and they all rave about it. They say the rhubarb is perfectly pickled and has a great flavor.
Bouslama Chahd
[email protected]I've made this recipe several times and it always turns out great. I love the way the rhubarb keeps its crunch after it's pickled. It's the perfect addition to salads and sandwiches.
Mb Ismail Khan
[email protected]This recipe was a little too sweet for my taste. I think I'll try again with less sugar next time.
abir farhan
[email protected]I'm not sure what went wrong with my batch of pickled rhubarb. I followed the recipe exactly, but the rhubarb came out tough and chewy. I'm disappointed, but I'll try again with a different recipe.
Biishwas Shrestha
[email protected]I made this recipe for a potluck and it was a huge hit! The rhubarb was perfectly pickled and had a great flavor. I'll definitely be making this again.
Sahan Ahmed
[email protected]This recipe is a great way to use up extra rhubarb. I love the sweet-tart flavor of the pickled rhubarb. I've been using it on sandwiches and salads, and it's also a great snack on its own.
Clarence McComb
[email protected]I followed the recipe exactly and the rhubarb came out perfect! It was tangy, sweet, and had a nice crisp texture. I used it as a topping for pancakes and it was a hit with the whole family.
Sufya Khan
[email protected]This was my first time pickling rhubarb, and I'm so glad I tried this recipe. The rhubarb turned out great - it was tangy, sweet, and had a nice crunch. I used it as a topping for ice cream and it was delicious.
yogesh pant
[email protected]I've been looking for a good pickled rhubarb recipe for ages, and this one is definitely a winner! The rhubarb is perfectly crisp and flavorful, with just the right amount of tartness. I love the way it adds a pop of color and flavor to my salads and
Azaria Harris
[email protected]I'm not usually a big fan of rhubarb, but I decided to give this recipe a try. I'm so glad I did! The pickling process really mellowed out the tartness of the rhubarb and made it much more palatable. I'll definitely be making this again.
AR Gaming
[email protected]This recipe was easy to follow and the results were delicious! The rhubarb was perfectly pickled, with a nice balance of tartness and sweetness. I used it as a topping for yogurt and it was the perfect touch.
Asher Rowen
[email protected]I've pickled a lot of things in my life, but rhubarb had never occurred to me. I'm so glad I tried this recipe. The rhubarb came out wonderfully crisp and flavorful. I love the sweet-tart taste. I'll definitely be making this again.
Andrew Terracciano
[email protected]Oh my goodness, this recipe is a keeper! I made a few modifications, using a different blend of spices and reducing the amount of sugar. The rhubarb turned out perfectly - tangy, sweet, and with a hint of spice. It was the perfect accompaniment to my