Rhubarb Refrigerator Pickles Recipes

RHUBARB REFRIGERATOR PICKLES

Steps:

• 1. Pare the rhubarb: cut off both ends, remove the tough outer strings if necessary, cut into 3 inch pieces and divide lengthwise to form slender pickles that readily absorb the brine.
• 2. Crack the peppercorns, juniper berries and allspice in a mortar and pestle to help flavor the brine. If you do not have a mortar and pestle, place them in a sealed plastic bag, set on a hard surface, and whack with a mallet or smooth bottomed pot.
• 3. In a small, non-reactive saucepan, bring the vinegar, sugar, salt and 1 cup of the water to a boil. Boil for two minutes, stirring occasionally to fully dissolve the sugar. Reserve 1/2 cup of water to use later if needed.
• 4. Put the rhubarb in a heat-safe glass container and carefully cover with the boiling brine. Weight the rhubarb to keep it submerged. If needed, bring the remaining water to a boil and add until all the rhubarb is covered.
• 5. Allow the pickles and brine to cool and transfer to a tightly covered glass or plastic container and refrigerate. Wait at least 24 hours before serving. The pickles will keep, refrigerated, in their brine at least a month. Discard if mold develops or if they smell "off."

RHUBARB PICKLES

Steps:

• Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
• Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat. Turn off the heat and let cool for about 5 minutes. Pour over the rhubarb and cover with plastic wrap. Let cool to room temperature. Taste the pickles for texture. If they're too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb again-with the star anise.
• Store in the refrigerator in the liquid. Serve cold.

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 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.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.