Rhubarb Pickles

rhubarb pickles

by Lara Ferroni

Makes two cups of pickles
start to finish: 2.5 hours
From Edible Seattle May/June 2010

With this pickling liquid, you can make longer, baton style pickles if you want, but I prefer to chop them before they are pickled so they are easy to serve on the side of a nice slice of ham or even as topping on a hot dog. Add a whole dried chile to the mix if you want your relish to have a little kick.

3 stalks rhubarb, peeled
1/2 cup sherry vinegar
1/2 cup rice vinegar
3/4 cup agave syrup
1 tablespoon coarse salt
1 clove
2 cardamom pods, slightly crushed
1 teaspoon coriander seeds
1 dried chile (optional)

Mix the vinegars, salt and agave together over medium heat, and then add the whole spices. Bring the mixture to a boil, and then turn off the heat and let it sit for about 10 minutes or until it cools to room temperature.

While the pickling liquid is cooling, prepare the rhubarb in the size and shape you desire, 4 inch long batons, little half moons, or 1/4″ dice. Place the rhubarb in a glass jar, and pour the strained pickling liquid to cover.

Refrigerate for at least two hours before using. Store the pickles in the refrigerator for up to one week.


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