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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Thar Parkar
[email protected]I love the combination of sweet and tart flavors in this recipe. The pickled rhubarb is perfect for adding a pop of flavor to salads, sandwiches, and even cocktails.
PROJECT COLLINS
[email protected]This is my go-to recipe for pickled rhubarb. It's always a hit with my family and friends.
Ahmar don
[email protected]This recipe is a great way to use up extra rhubarb. It's easy to make and the pickled rhubarb is delicious. I've been using it on salads, sandwiches, and even as a topping for yogurt.
Arshad Rain
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I'm so glad I did! The pickled rhubarb is surprisingly delicious. It's tart and tangy, with a slight sweetness. I'll definitely be making it again.
Babirye Sophier
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious. I highly recommend it.
Mule Jo
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavor of the pickled rhubarb. I'll definitely be making it again.
Kausar Alvi
[email protected]This recipe is a keeper! The pickled rhubarb is tart and tangy, with a slight sweetness. It's perfect for adding a pop of flavor to salads, sandwiches, and even cocktails.
Khurram Kharal
[email protected]I've never had pickled rhubarb before, but I'm so glad I tried this recipe. It's a great way to use up extra rhubarb and it's a delicious addition to charcuterie boards and cheese plates.
Nana Thando
[email protected]Followed the recipe exactly and the pickled rhubarb turned out perfectly. The color is vibrant and the flavor is amazing. I can't wait to try it on salads and sandwiches.
Ritu Ray
[email protected]Easy to make and delicious! I added a bit of ginger to the pickling liquid for an extra zing.
Billa Chuadry
[email protected]This pickled rhubarb recipe is a delightful way to preserve the unique flavor of this spring vegetable. The combination of sweet and tart flavors is perfectly balanced, and the rhubarb retains its crisp texture. I served it as a condiment with grille