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Pickled Rhubarb
Credit:
Kate Sears
Recipe Summary
prep: 10 mins
total: 1 day
Yield: Makes 1 Quart
Ingredients
Ingredient Checklist
12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled
Gallery
Pickled Rhubarb
Credit:
Kate Sears
Recipe Summary
prep: 10 mins
total: 1 day
Yield: Makes 1 Quart
Gallery
Pickled Rhubarb
Credit:
Kate Sears
Pickled Rhubarb
Credit:
Kate Sears
Pickled Rhubarb
Recipe Summary
prep: 10 mins
total: 1 day
Yield: Makes 1 Quart
Recipe Summary
prep: 10 mins
total: 1 day
Yield: Makes 1 Quart
prep: 10 mins
total: 1 day
prep:
10 mins
total:
1 day
Yield: Makes 1 Quart
Makes 1 Quart
Ingredients
Ingredients
- 12 ounces rhubarb
- 1 1/4 cups distilled white vinegar
- 1/3 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon whole black peppercorns
- 1 star-anise pod
- 3 cloves garlic, smashed and peeled
Directions
Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pickled Rhubarb
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Pickled Rhubarb
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
