Spicy Pickled Rhubarb - Something Edible
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Spicy Pickled Rhubarb

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Spicy Pickled Rhubarb


Servings: Makes enough to fill 2 pint-size mason jars.

Prep Time: 5 minutes

Cook Time: 20 minutes

  • 1 lb rhubarb Cut into 1.5 inch chunks (about 6-8 stalks I reckon).
  • 8 fluid oz water (Filtered is best.)
  • 1 cup sugar
  • 8 fluid oz cider vinegar (That's one cup, people.)
  • 1 Tbsp Kosher salt
  • 1 Tbsp prepared horseradish
  • 1 ancho chile De-seeded and cut into strips.
  • 2 cloves garlic smashed
  • 1 tsp red chile flake
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole clove
  • 1/2 tsp mustard seed
  • 2 leaves bay

  • Instructions:

    Bring the water, sugar, vinegar, salt, horseradish, ancho strips (save four), garlic, chile flake, black pepper, clove, mustard, and bay to a boil in a non-reactive saucepan over medium heat (takes about 15-20 minutes). While that's happening, pack the rhubarb chunks and the reserved strips of ancho into in CLEAN pint glass jars. When the pickling liquid reaches boiling, continue for 5 minutes more. Fill each jar with liquid, and make sure that the seasoning in the pickling liquid gets divvied (<- man, that's a weird-looking word) up evenly.

    Let cool about 10 minutes before lidding up, and cool down further to room temperature before storing in the fridge. Wait 3 days before your dig into that jar (5 days might be better).

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