Effortless Quick Pickled Rhubarb (Print Version)
# Ingredients:
→ Pickling Mix
01 -
2 star anise pods, whole
02 -
3 grams mustard seeds, yellow
03 -
4 grams black peppercorns, whole
04 -
7 grams kosher salt
05 -
67 grams regular sugar
06 -
295 millilitres distilled white vinegar
07 -
3 garlic cloves, medium, smashed
08 -
340 grams rhubarb, red and tender, cut into 6-12 mm chunks
# Instructions:
01 -
Let your pickles sit out till they hit room temperature. Pop on the lid and chill in the fridge. Wait at least a day before you dig in. They'll get even better with time.
02 -
Slowly pour the steaming pickling liquid right over the garlic and rhubarb. Make sure everything is totally covered.
03 -
Toss the vinegar, sugar, salt, black peppercorns, mustard seeds, and star anise into a pot. Crank the heat up to medium-high and wait for it to bubble and for the sugar to disappear.
04 -
Drop in the sliced rhubarb and bashed garlic into a clean glass jar (one litre).
# Notes:
01 -
Try these tangy rhubarb bites on grilled meat, on a cheese plate, or tossed into salad. They soften up and get tastier the longer they chill. Eat within a month for the freshest flavor.
02 -
Inspired by Martha Stewart Living, May 2021.