Some good recipes.
Spicy Pickled Rhubarb
Source: My recipe; but inspiration was garnered here and here.
Servings: Makes enough to fill 2 pint-size mason jars.
Prep Time: 5 minutes
Cook Time: 20 minutesInstructions:
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).
Get Social
Please wait while my tweets load...
Get the latest recipes and news. Join our Facebook page!