![Pickled Rhubarb Stalks](/images/cropped-willy_placeholder.jpg)
This pickled rhubarb is both sweet and tart.
Prep.
Category:
Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
pickled-rhubarb-stalks
- 1 lb rhubarb
- 2 t mustard seeds
- 1/2 t black peppercorns
- 1/2 t cloves
- 2 star anise
- 1 c apple cider vinegar
- 1 c water
- 1 c sugar
Pickled Rhubarb Stalks Directions
- Trim the rhubarb stalks to fit two widemouth pint jars. Slice the stalks lengthwise if they're thick.
- Divide the mustard seeds, peppercorns, cloves and star anise between two sterilized widemouth jars (see note). Pack the rhubarb stalks snugly into the jars. Set aside.
- Combine the apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat. Cook, stirring, until the sugar and salt have dissolved. Pour the liquid into the jars over the rhubarb, leaving 1/2 and inch of space. Tap the jars lightly with a wooden spoon to dislodge any bubbles. Wipe the jar rims with a damp, clean cloth and apply lids and rings.
- Process the jars submerged in boiling water for 10 minutes, starting the 10 minutes when the water returns to a boil after adding the jars. Remove jars and set to cool on a kitchen towel. When cool enough to handle, remove rings and test the seals. Store sealed jars in a cool dark place for up to a year, and any unsealed jars in the refrigerator, consuming with 2 weeks. Allow the pickles cure for at least 48 hours before eating for maximum flavor!