Rhubarb Pickle Food

RHUBARB PICKLE

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.

PICKLED RHUBARB

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 RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

PICKLED RHUBARB

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.

RHUBARB REFRIGERATOR PICKLES

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.