RHUBARB PICKLES
Rhubarb—not the universal favorite vegetable. Although it was legally declared a fruit in 1947 by a New York customs judge, so it would benefit from lower import duties! But love it or not, these refrigerator pickles make a delicious spring condiment from the garden or farm market. Only the stems are edible!!!! Trim and discard the leaves—wash and trim the stalks of any woody parts. Quick and easy to make—refrigerate for a day or two to cure.
- 2 cups rhubarb stalks, washed, trimmed and cut into bite size pieces
- Lemon juice and white vinegar, mixed to total 1 cup
- ½ cup water
- ½ cup sugar
- 1 1/2 tsp salt
- ½ tsp black peppercorns
- 1 tsp pickling spice or mustard seeds
- A few hot pepper flakes or 2-3 ginger slices, optional
To make the brine:
Combine vinegar and lemon juice, water, salt, sugar, pickling spices, peppercorns and ginger slices or hot pepper flakes in saucepan. Bring to a slow boil and stir until sugar dissolves.
Put rhubarb pieces in clean jar with secure lid. Pour hot brine over rhubarb, covering it completely. Cover jar, cool a little, then refrigerate for a day or so. Will keep in fridge for two weeks.
The Kitchen Hive
