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 über 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.

Ingredients

• 2 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
• 1 piece  (1 1/2 inch) fresh ginger, peeled and thinly sliced
• 1 lemon
• 1 pound fresh rhubarb, cut crosswise into 3/4-inch pieces

Directions

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.