Acts as the pickling liquid. You can use white vinegar for a sharper taste or apple cider vinegar for a milder, slightly sweet flavor. Both types of vinegar are effective for creating a clear and flavorful brine that complements the natural tartness of the rhubarb.
Sugar
Essential for balancing the acidity of the vinegar. It enhances the natural sweetness of the rhubarb, mitigating the sharpness of the vinegar and making the overall flavor of the pickles more complex and palatable.
Spices
Mustard seeds, ginger, and cloves are typically used to add depth and warmth. Mustard seeds bring a subtle spiciness, ginger adds a fresh, piquant note, and cloves contribute a warm, aromatic quality. Together, these spices infuse the pickles with layers of flavor that elevate the simple combination of rhubarb, vinegar, and sugar.
These components, when combined correctly, result in a delightful rhubarb pickle that is tangy, sweet, and aromatic, with a pleasing texture that makes it a versatile accompaniment to many
Step-by-Step Guide to Making Rhubarb Pickles
Ingredients:
4 cups fresh rhubarb, cut into 1/2 inch pieces
1 cup white vinegar
1 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
4 cloves garlic, peeled
4 strips orange zest
Directions:
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
Add mustard seeds, coriander seeds, fennel seeds, garlic, and orange zest to the boiling mixture.
Place rhubarb pieces in a sterile jar.
Pour the boiling liquid over the rhubarb, ensuring that the pieces are fully submerged.
Allow to cool to room temperature, then seal the jar and refrigerate.
Let the pickles sit for at least 24 hours before serving for the flavors to meld.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes plus chilling
Kcal: 100 kcal per serving | Servings: 4 servings
Health Benefits of Rhubarb Pickles
Nutritional Profile of Rhubarb
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