Quick Pickled Rhubarb Condiment (Print Version)
# Ingredients:
→ Pickling Ingredients
01 -
340 grams tender red rhubarb, sliced into 6-12 mm thick pieces
02 -
3 medium garlic cloves, smashed
03 -
295 millilitres distilled white vinegar
04 -
67 grams granulated sugar
05 -
7 grams kosher salt
06 -
4 grams whole black peppercorns
07 -
3 grams yellow mustard seeds
08 -
2 whole star anise pods
# Instructions:
01 -
Place sliced rhubarb and smashed garlic cloves in a clean one-litre glass jar.
02 -
Combine vinegar, sugar, kosher salt, black peppercorns, mustard seeds, and star anise pods in a saucepan. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves.
03 -
Carefully pour the hot pickling liquid over the rhubarb and garlic in the jar, ensuring the rhubarb is completely covered.
04 -
Allow the jar to cool to room temperature. Seal tightly, then refrigerate for a minimum of 24 hours before serving. Flavour and texture will develop further over time.
# Notes:
01 -
Pickled rhubarb enhances cheese boards, grilled meats, and salads. Flavour intensifies and texture softens as it sits. For optimal results, consume within one month.
02 -
Adapted from Martha Stewart Living magazine, May 2021 issue.