Spicy, sweet-tart, pickled rhubarb, infused with the flavors and aromas of juniper, allspice, coriander, bay leaf, and star anise.
I’m on a rhubarb kick. The pucker inducing vegetable-cum-fruit hit Portland farmers markets in March this year and will be available all summer long. However, I’m scrambling to develop several new recipes before the onslaught of summer berries and other fruit lure me away.
The inspiration for this delicious refrigerator pickle comes from Eating Well March/April 2015. What completely wows me about this simple rhubarb pickle is the evocative mix of spices. The flavor is reminiscent of my Spiced Rhubarb Chutney.
This spicy, sweet-tart pickled rhubarb is infused with the flavors and aromas of juniper, allspice, coriander, black pepper, bay leaf, and star anise. Perfect as an accompaniment to roast pork or chicken, as a topping for goat cheese-slathered crostini, or even with creamy desserts, such as panna cotta or custard.
Testing Note In testing the source recipe, I found that the amount of syrup specified fills two 1¼-cup (290 ml./9.8 fl. oz.) canning jars, rather than two 2-cup canning jars as indicated. It worked perfectly for my small Weck canning jars.
And although I didn’t change the ingredients significantly, I reworked the procedure so that you can easily see the various elements that go into this type of sweet-tart pickle. That way, you can apply this basic concept to other fruits and vegetables all summer long.
Technique Note To crush spices, seal them in a Ziplock bag, and crush with a few light whacks of a mallet.
Equipment Note See Rhubarb, Tangelo & Cardamom Marmellata for pros and cons of various types of canning jars. I use Weck’s BPA-free canning jars (290 ml./9.8 fl. oz.)–partly because I love how they look.
1 cup rice vinegar
1 cup water ½ cup sugar
½ teaspoon fine sea salt
1 teaspoon juniper berries, lightly crushed
1 teaspoon allspice berries, lightly crushed
1 teaspoon coriander seeds, lightly crushed
½ teaspoon black peppercorns, lightly crushed
1 small dried red chile (or pinch red pepper flakes)
2 small dried bay leaves
2 star anise
12 ounces, ¾-inch thick (or thinner) trimmed rhubarb stalks, cut into 3-inch lengths, or 1-inch shorter than canning jars (peel, and halve or quarter thicker stalks)
- Pack prepared rhubarb snugly into two 1¼-cup canning jars. Reserve.
- Set a small saucepan over medium heat, and add vinegar, water, sugar, and salt. Heat below the simmer until syrup clears, 3-5 minutes.
- Add juniper, allspice, coriander, peppercorns, chile, bay leaf, and star anise. Bring to a boil, and simmer for 5 minutes.
- Remove from heat, and distribute syrup with spices between the two canning jars.
- Cover the jars and refrigerate for 1 to 8 weeks before serving.
- Serve whole or sliced or chunked.
Fills two 9.8 fl. oz. canning jars (Weck 900–1/5 L Mold Jar–tall)
More LunaCafe Rhubarb Recipes
- Rhubarb Primer
- Fresh Rhubarb Roundup
- Apple-Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce
- Lime & Vanilla Scented Rhubarb Clafouti
- Rhubarb Apple Crisp with Toasted Hazelnut Streusel
- Rhubarb Cardamom Lime Muffins
- Rhubarb Cornmeal Upside-Down Cake
- Rhubarb Rose Petal Caramel Syrup + 4 Variations
- Rhubarb, Tangelo & Cardamom Marmellata
- Spiced Rhubarb Chutney
Cookin’ with Gas (inspiration from around the web)
- Canning Fruit Spreads: What is Pectin? | Canning Jars by Charlotte
- How to Make Homemade Jam Easily| org
- Home Canning: Pickles, Peppers, and a Dash of BPA? | Utne Reader by Keith Goetzman
- FDA Might Crack Down on Bisphenol A | Utne Reader by Keith Goetzman
Copyright 2015 Susan S. Bradley. All rights reserved.