Just when you think you’ve tried all the rhubarb recipes on the planet, then comes…
It’s a blast to play with new recipes. Oh, sure, you can find rhubarb pickle recipes on the web, but I found most of them to be impractical, with silly ingredients and silly instructions. My motto is to keep it simple, tasty, healthy and quick, which I tried to accomplish in my last recipe, First Rhubarb: My excuse to dream up a new recipe where I make rhubarb muffins, starting with a homemade, multi-purpose, whole wheat muffin mix.
Back to the pickles > We put up many quart jars of rhubarb pickles and serve them on our Galley Gourmet dinner cruises in Kodiak, Alaska. We top salads and bake fresh salmon stuffed with the sweet and sour chunks. Guests are pretty surprised at the idea of eating pickled “pie fruit.”
Either way you serve ’em, rhubarb pickles are not only rosy-pink beautiful, they’re inspiring, prodding you to try new things. Once you get your creative [pickled] juices flowing, you’ll discover all kinds of ways to add them to dishes. They’re a pickle lover’s pickle, and you can re-use the liquid, too.
Here’s the recipe. Please share, experiment, and let me know what you think. I bet they’d be great sliced thin and packed on a hamburger! (Any takers?)
2 cups vinegar (cider or white)
1 1/2 cups sugar
1 1/2 tablespoons salt
2 tablespoons pickling spices
1 piece (1-1/2 inch) fresh ginger, peeled and thinly sliced
Peel from 1 orange
3 cups fresh rhubarb, cut crosswise into 1/2-inch pieces
In a non-aluminum medium saucepan, combine the vinegar, sugar, salt, pickling spices. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Slice orange peel into strips and add with ginger to the pan. Cool liquid cool to room temp. Spoon rhubarb into glass jar(s). Ladle in the cooled brine mixture. Cover and refrigerate pickles for one week before eating. They will keep refrigerated for several months.
How to eat a rhubarb pickle
Let the fun begin! You can add dices and slivers to coleslaws, fruit salads and tossed greens; soups, stews and tuna salad. Slice them up for sandwiches and decorate your favorite chicken and seafood dishes (pack a salmon with sliced pickles before baking or grilling). When all the pickled bits are gone, use the leftover vinegar for an awesome salad dressing base.
Thanks for stopping by. Enjoy!