Best 4 Pickled Rhubarb Recipes
**Discover the Delights of Pickled Rhubarb: A Culinary Journey Through Sweet, Sour, and Savory Flavors**
Embark on a culinary adventure with pickled rhubarb, a unique and versatile ingredient that adds a burst of flavor to both sweet and savory dishes. This article presents a collection of carefully curated pickled rhubarb recipes that showcase its diverse culinary applications. From classic sweet pickles perfect for adding a tangy twist to desserts to savory relishes that elevate meats and cheeses, these recipes offer a range of options to suit every palate. Whether you're looking for a quick and easy appetizer or a unique side dish to impress your guests, our pickled rhubarb recipes have you covered. Prepare to be amazed by the delightful harmony of sweet, sour, and savory flavors that pickled rhubarb brings to your table.
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
RHUBARB PICKLE
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
- Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
- Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.
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.
PICKLED RHUBARB
Steps:
- In a bowl, mix together the rhubarb and salt, coating the rhubarb evenly. Let stand for 20 minutes, then drain quickly and return to the bowl.
- In a small pot, combine the vinegar, water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately pour over the rhubarb.
- Let cool completely, then cover tightly and refrigerate. Serve the pickle after a few days in the fridge.
Tips:
- Choose firm and ripe rhubarb stalks for pickling. Younger stalks tend to be more tender and less stringy.
- Slice the rhubarb into uniform pieces to ensure even pickling.
- Use a clean and sterilized jar for pickling to prevent contamination and spoilage.
- Follow the recipe's measurements and instructions carefully to achieve the desired flavor and texture.
- Experiment with different pickling liquids, such as vinegar, sugar, spices, and herbs, to create unique flavor combinations.
- Allow the pickled rhubarb to rest for at least two weeks before consuming to allow the flavors to fully develop.
- Store the pickled rhubarb in a cool, dark place, such as a pantry or refrigerator, to maintain its quality and freshness.
Conclusion:
Pickled rhubarb is a versatile and flavorful condiment that can be enjoyed in various ways. Whether you prefer it as a tangy addition to salads, sandwiches, or charcuterie boards or as a sweet and sour ingredient in desserts and baked goods, pickled rhubarb adds a unique and delightful touch to any dish. With its vibrant color and distinctive taste, pickled rhubarb is sure to become a favorite among food enthusiasts and culinary adventurers alike. Experimenting with different pickling recipes and techniques allows you to create a range of delicious pickled rhubarb variations, each offering its own unique flavor profile and culinary possibilities. So, gather your fresh rhubarb stalks and embark on a pickling journey to discover the many ways this remarkable vegetable can transform your meals and culinary creations.
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