Sweet and Tart Rhubarb Pickles
These pickles are perfect on a cheese plate, paired with rustic pâté or simple grilled chicken, tucked into a ham sandwich…or just eaten out of the jar. They are best stored in the fridge, where they’ll keep for a week. Don’t bother canning them, as the hot water processing turns them mushy.
- 2 cups apple cider vinegar
- 3 1/2 cups water
- 1 cup sugar
- 2 tablespoons kosher salt
- 10 black peppercorns
- 4 pods star anise
- 1 teaspoon red chili flakes optional
- 2 sticks cinnamon
- 1 tablespoon yellow mustard seed
- 1 piece fresh ginger 1-inch long, peeled and sliced thinly
- 1 bunch red rhubarb cut into 4- or 5-inch batons
- Place cider vinegar, water, sugar, salt, peppercorns, star anise, chili flakes, cinnamon, mustard seed and ginger in a saucepan.
- Bring to boil, turn off heat and taste. You can add more sugar or salt to taste.
- Pack the rhubarb into jars and pour the hot liquid over. Cover, let cool to room temperature and store in the refrigerator.
- Pickles are ready to eat after they’ve been refrigerated for a few hours.