Yesterday, Skelly and the Bean's Zephyr Paquette spoke of what she'd do with 100 pounds of summer tomatoes to make them available year round. Today, Paquette provides a recipe that can do the same for rhubarb. Her batch of pickled rhubarb can be refridgerated for six months or more and be available in every season for all kinds of creative uses. "We use these to serve with our pork chop and our Bloody Mary. We have also done these in a batter and deep fry," said Paquette.
Photo by Tiffany Ran
2 pounds or trimmed rhubarb cut to 3" lengths
2 cups apple cider vinegar
¼ cup light brown sugar
1 Tablespoon sea salt
1 teaspoon white peppercorn
1 cinnamon stick
1 whole dried pepper (of heat preference)
4 ea whole cloves
4 ea whole allspice berries
Boil vinegar, sugar, salt, and spices until sugar and salt dissolve completely (approximately 5 minutes after coming to a slow boil).
Cut rhubarb into batons long enough to fill each jar (approximately 3").
Pack Rhubarb into sterilized jars distributing the spices as evenly as possible.
Pour pickling brine over fruit, screw on lids, and allow to cool.