Pickled Rhubarb Food

QUICK-PICKLED RHUBARB SALAD

Quick-Pickled Rhubarb Salad image

Rhubarb's signature tartness is actually brought down by pickling!

Provided by Lily Freedman

Categories Bon Appétit Salad Rhubarb Spring Fennel Celery Side

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
Do Ahead
Rhubarb can be pickled 1 week ahead. Keep chilled.

PICKLED RHUBARB

Pickled Rhubarb image

Prepare flavorful pickled rhubarb in just 15 minutes. Refrigerate for 2 days and just like that you'll have pickled rhubarb for pies, sauces and more.

Provided by My Food and Family

Categories Home

Time P2DT15m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 lb. fresh rhubarb, trimmed
1-1/2 cups water
3/4 cup HEINZ Apple Cider Vinegar
1/4 cup sugar
1 Tbsp. kosher salt
1 tsp. mustard seed
1 tsp. peppercorns
5 whole cloves

Steps:

Cut rhubarb into lengths to fit when standing in 2 (16-oz.) jars with tight-fitting lids; place rhubarb pieces in jars.
Bring remaining ingredients to boil in saucepan; cook 1 to 2 min. or until sugar and salt are dissolved, stirring occasionally. Pour over rhubarb, filling jars to within 1/2 inch of rims. Cover with lids.
Refrigerate 2 days. Drain rhubarb before serving.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0.6659 g, Sugar 3 g, Protein 0 g

PICKLED RHUBARB

Pickled Rhubarb image

Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,

Provided by Sarah Carey

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

Ingredients

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

RHUBARB PICKLE

Rhubarb Pickle image

One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

2 cups apple-cider vinegar
Coarse salt
1 1/2 cups sugar
1 teaspoon whole cloves
1 (1 1/2-inch) piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 pound rhubarb, trimmed and cut into thin 5- to 7-inch batons

Steps:

Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.

RHUBARB REFRIGERATOR PICKLES

Rhubarb Refrigerator Pickles image

Tart and tangy rhubarb pickles. Try them as an accent to your favorite cheeses or to sliced, roasted meats. Courtesy of Mother Earth News. The cooking time is refrigeration time before eating.

Provided by Molly53

Categories Low Protein

Time P2DT10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup balsamic vinegar (or substitute your favorite fruit vinegar)
1 cup sugar (up to 1 1/2 cups, as needed)
1 tablespoon kosher salt
1/4 teaspoon ground cloves (more to taste)
4 stalks rhubarb, cut into 1-inch pieces

Steps:

Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously.
Chill the liquid in the refrigerator for an hour.
Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
Keep refrigerated for a day or two before eating.

Nutrition Facts : Calories 260.8, Fat 0.1, Sodium 1761.7, Carbohydrate 63.2, Fiber 1, Sugar 60, Protein 0.8

PICKLED RHUBARB

Pickled Rhubarb image

Categories Rhubarb Boil

Yield Makes 1 quart (1 liter)

Number Of Ingredients 7

Ingredients

4 cups (570 g) chopped rhubarb (1/2-inch/12-mm pieces)
1 teaspoon salt
2 cups (500 ml) distilled white vinegar
1 cup (250 ml) water
1 cup (200 g) sugar
1 tablespoon mustard seeds
2 sprigs tarragon

Steps:

In a bowl, mix together the rhubarb and salt, coating the rhubarb evenly. Let stand for 20 minutes, then drain quickly and return to the bowl.
In a small pot, combine the vinegar, water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately pour over the rhubarb.
Let cool completely, then cover tightly and refrigerate. Serve the pickle after a few days in the fridge.

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In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves and peppercorns.
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Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter …
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The acidity of the pickled rhubarb brightens up the whole thing. You can even mix the pickling liquid with some olive oil for a rhubarb-infused vinaigrette. And you don’t have to …
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Place the sliced rhubarb in a heat-safe mixing bowl (glass or stainless steel is preferable to plastic for this). Heat the champagne vinegar and sugar in a small saucepan over medium-high heat until the sugar has dissolved. Add the tarragon. Remove from heat and let cool for about a minute.
Pour over the rhubarb. Cover with a plate or a pot lid or a piece of parchment paper to keep the rhubarb fully submerged in the liquid. Let cool to room temperature. Transfer to a jar and store in the refrigerator.

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EASY PICKLED RHUBARB RECIPE (NO ... - GIRL VERSUS DOUGH

Instructions. Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar …
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3.7/5 (3)
Total Time 17 mins
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Calories 23 per serving

Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
Pour water-vinegar mixture over rhubarb in jars, leaving about 1/2-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.

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PICKLED RHUBARB RECIPE / RIVERFORD

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Total Time 15 mins

Make a brine with the vinegar, water, sugar, salt, fennel seeds and peppercorns by bringing to the boil until the sugar and salt are dissolved. Remove from the heat and leave to cool down slightly.
Meanwhile, cut the rhubarb into 10cm sticks and then in half lengthways. Pack them into a sterile 2 litre jar and pour the warm brine in until it reaches the top. Slide in the orange peel and seal tightly.
Leave in the fridge for at least a week before using. Just remove and chop what you require as and when you need some. It will keep for a few weeks in the fridge.

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4.5/5 (2)
Estimated Reading Time 3 mins

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PICKLED RHUBARB - FEARLESS FRESH

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Total Time 15 mins
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PICKLED RHUBARB RECIPE | WOOLWORTHS

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Total Time 20 mins

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In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil. Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices. Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over ...
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2.3/5 (3)
Category Condiments And Sauces
Servings 2
Total Time 48 hrs

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PICKLED RHUBARB - PREVENTION

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Estimated Reading Time 1 min
Servings 1
Total Time 48 hrs 25 mins

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Total Time 48 hrs 10 mins
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PICKLED RHUBARB - THE WASHINGTON POST

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Is Accessible For Free True
Servings 8

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Estimated Reading Time 40 secs

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Estimated Reading Time 3 mins

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Calories 16 per serving
Total Time 168 hrs

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Estimated Reading Time 50 secs

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PICKLED RHUBARB – POMPOMCOOKS

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PICKLED RHUBARB | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!

On medium heat, bring to a simmer, and cook just until sugar dissolves, about 5 minutes. Remove from heat. Add bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature. Next, add rhubarb spears into pickling jar. Pour pickling mixture into jar and fill to the rim. Cover with the lid, and place in the ...
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OUR RECIPES: PICKLED RHUBARB. - BRITISH FOOD IN AMERICA

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From britishfoodinamerica.com

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RECIPES | PICKLED RHUBARB, RHUBARB, FOOD

Mar 15, 2015 - A recipe to pickle rhubarb stalks.
From pinterest.ca

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HOW TO PICKLE RHUBARB - LIFEHACKER

1 vanilla bean, split. Place the rhubarb in two sterilized pint-sized canning jars and set aside. Add the remaining ingredients to a small sauce pan and bring to a …
From lifehacker.com

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PICKLED RHUBARB RECIPE - EAT SMARTER USA

Divide rhubarb, lemon zest and thyme among jars and top with hot brine. Cover and chill overnight. The next day, drain brine and bring to a boil again. Let cool completely. Pour cooled brine over rhubarb and seal. Refrigerate up to 3 weeks. Tip: To preserve the pickled rhubarb longer, you will need to process the jars according to manufacturer ...
From eatsmarter.com

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PICKLED RHUBARB RECIPES

Pickled Rhubarb Recipes RHUBARB PICKLE. One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham. Provided by Martha Stewart. Categories Food & Cooking Lunch Recipes. Number Of Ingredients 7. Ingredients; 2 cups apple-cider vinegar: Coarse salt: 1 1/2 cups sugar : 1 teaspoon whole cloves: 1 (1 1/2-inch) piece fresh ginger, …
From tfrecipes.com

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EASY PICKLED RHUBARB RECIPE (NO CANNING!) - FOOD NEWS

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From foodnewsnews.com

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MASTERY CHALLENGE: RHUBARB PICKLES – FOOD IN JARS

Combine water, vinegar, sugar, and salt in a small, non-reactive saucepan and bring to a boil. Distribute spices evenly between jars. Pack rhubarb sticks into jars. The tips of the sticks should come to about 1/2 inch below the top of the jars. When the brine is boiling, remove it from the heat and carefully ladle the hot brine into the jars ...
From foodinjars.com

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PICKLED RHUBARB - GLUTEN FREE RECIPES

Pickled Rhubarb might be a good recipe to expand your side dish collection. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 206 calories, 0g of protein, and 0g of fat each. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free and vegan diet. If you have …
From fooddiez.com

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FOOD & NUTRITION | STONE SOUP | SWEET PICKLED RHUBARB ...

Jun 14, 2017 - Apple cider vinegar, ginger, pickling spice and whole cloves make super-tart rhubarb perfectly sweet and crunchy with a hint of spice. Jun 14, 2017 - Apple cider vinegar, ginger, pickling spice and whole cloves make super-tart rhubarb perfectly sweet and crunchy with a hint of spice. Pinterest. Today . Explore. When autocomplete results are available use up …
From pinterest.ca

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