Effortless Pickled Rhubarb Guide (Print Version)
# Ingredients:
→ Pickling Ingredients
01 -
2 star anise pods, left whole
02 -
3 grams yellow mustard seeds
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4 grams black peppercorns, whole
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7 grams kosher salt
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67 grams white sugar
06 -
295 millilitres plain white vinegar
07 -
3 medium garlic cloves, crushed
08 -
340 grams fresh red rhubarb, sliced into pieces 6-12 mm thick
# Instructions:
01 -
Wait for the jar to cool off to room temp. Screw on the lid and keep it in the fridge at least a day before using. It'll get softer and taste even punchier as time goes by.
02 -
Slowly pour all of the hot vinegary mix over the garlic and rhubarb in the jar. Make sure every piece is covered.
03 -
Toss vinegar, star anise, sugar, mustard seeds, peppercorns, and salt in a pan. Bring everything to a bubbling boil on medium-high, keep stirring until there’s no sugar left at the bottom.
04 -
Chuck the rhubarb slices and smashed garlic into a clean jar that holds a litre.
# Notes:
01 -
Add a zing to salads, cheese platters, or grilled steaks with these tangy rhubarb pickles. The longer they chill, the deeper the flavor and the softer the bite. Try to eat them up within a month for the best taste.
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Inspired by the May 2021 Martha Stewart Living magazine.