These pickles are so good! After spending an afternoon preparing jars, cutting, pickling, processing and waiting, I finally got to try the finished product. I was both surprised and amazed over the truly unexpected result. I had heard pickled rhubarb was tasty but I didn’t imagine this! It turned out crisp yet tender, sweet but also tangy and with a slight touch of lemon and ginger.
I would eat this with almost anything. The freshness and combination of flavors makes this pickle perfect for any dish. I imagine adding it on the side of a main meal or why not in a wrap or salad. It would also be a nice attribute to a sweet dessert like ice cream.
- 1 kg rhubarb
- 2 lemons (peel only)
- 1 red chili
- 2 inch fresh ginger
- 1 tbsp mustard seeds
- 1 tbsp salt
- 1.5 cup / 3.5 dl white wine vinegar
- 4 cup / 9.5 dl water
- 2 cup / 4.5 dl sugar
- Wash the rhubarb, red chili and ginger. Use a vegetable peeler to slice strips of zest from the lemons.
- Slice the rhubarb in medium thin slices compared to the more finely sliced chili and ginger. Divide the sliced vegetables, together with the lemon strips and mustard seeds, evenly between a few glass jars.
- Add the vinegar, sugar, salt and water to a sauce pan. Heat it slowly while stirring until all the salt and sugar has dissolved. Pour the warm but not hot liquid over the rhubarb and make sure the vegetables are covered.
- If you use sterilized jars, the pickled rhubarb will keep for at least a few months when stored in a cool place. For sterilizing you place clean jars inside the oven for 20 minutes in 125°C / 257°F. If you use lids that are not ovenproof just put them in boiling water for five minutes then remove them and let them dry on a piece of paper towels.
Note: This pickle should not be processed in a hot water bath. The rhubarb is sensitive to heat and processing in a hot water bath will make it soft and squashy.