Tuesday, May 22, 2012

a taste of tuesday: Quick Rhubarb Pickles

Quick Rhubarb Pickles
I love rhubarb. But not for the reasons one might think. It's not the taste I'm in love with, but the memories. 1980-something, summertime, free range of the neighborhood for whatever game we (anywhere from 4-15 neighborhood kids) came up with, munching on the tart stalks of rhubarb that grew behind the Garbe's house. 

This is an ├╝ber easy recipe (from Everyday with Rachael Ray) for that overgrown rhubarb you have in your garden. 
If you'd rather use your rhubarb for something sweet, check out this rhubarb cardamom galette.


  • cups cider vinegar
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons coarse salt
  • 1/2 teaspoon yellow mustard seeds
  • 10 whole cloves
  • 10 whole black peppercorns
  • piece  (1 1/2 inch) fresh ginger, peeled and thinly sliced
  • lemon
  • pound fresh rhubarb, cut crosswise into 3/4-inch pieces


  1. In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon; add to the saucepan. Let the liquid cool to room temperature, about 30 minutes.
  2. Divide the rhubarb among 3 clean, small glass jars. ladle in the cooled brine mixture. Top with the lids and refrigerate the pickles for 2 days before eating. (The pickles will keep refrigerated for up to 1 month.)
They taste great! Use as a snack, side dish, or to top a salad. 


  1. Looks delish!!

    Oh how I love those childhood memories of running around and playing with all the kids in the neighbourhood. I can still hear my moms voice calling us for lunch from our back deck. She would call and we would come running from wherever we were. So much fun!!!

    1. My mom whistled for us. Now she whistles for the grandkiddos!

  2. We ran wild through the neighborhood as well. All of our moms had a different whistle or bell for calling us home. We ate a lot of persimmons and freezy pops.

    1. oh to be so young again, eh?? maybe we should all run wild through our neighborhoods now?? persimmons.... yummy!!! :)

  3. Wow, I have never tried anything like this before. So wonder what it tastes like.

    1. Katie... it's hard to describe... but it tastes pickle-like and still a little tart. Let me know if you make some!!

  4. I've never even thought of this as an option! Thanks for the inspiration! It's about time to start pulling those stalks!

    1. I hadn't either and when I came across the easy-peasy recipe, I had to try it! Let me know how yours turn out!

  5. Oh yes. The neighborhood pack of kids. We had to be home by the time the street lights came on. And those pickles...interesting. Rhubarb isn't my favorite but my hubs does wow me with his pies every year.


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