If you visit my wee site on a regular basis you know that I love any form of pickling.
I also like to try new things out and since it is rhubarb month I just had to pull out all the stops and try rhubarb pickles.
I remember trying these as a kid and loving them but I couldn’t find my Gran’s recipe for them when I was last at the farm.
That wasn’t going to stop me though.
I gathered-up the flavours that I could remember and then snagged a few of my favourites too.
I then warned my family that these would be either the best thing ever and we would rue the day that I didn’t make more or they would be just awful and we would never speak of it again.
Well, I’m blogging about it so guess how things turned out?
Even the ingredients were pretty; bay leaves, juniper berries, ginger, crushed chili, cardamon seeds, honey and of course rhubarb.
I snagged some of these pretty blue jars for myself and decided that I would give them their first run with the rhubarb. The spices and rhubarb got put in sterilized jars. You want them full but not squeakily, tightly packed.
The vinegar mixture got heated and then fill up the jars to the neck of the jars.
Tops with sterilized lids, process in a water bath and let sit a minimum of a week before enjoying.
- For the jars:
- 6 bay leaves
- 12 juniper berries
- 6 x ¼ inch slice of ginger
- 3 grains of cardamon seeds for each jar
- pinch of crushed chili for each jar
- Pickling solution:
- 2 cups red wine vinegar
- ¼ cup honey
- 2 T salt
- ½ cup rice wine vinegar
- 1 cup water
- 3 lbs rhubarb (cut the same height as your jars)
- Sterilize jars with boiling water and prepare jars tops by boiling the rings and the sealing tops for 1-2 minutes as well.
- Add in the bay leaves etc to the jars and the pieces of rhubarb.
- Bring vinegar mixture to a boil and fill the jars to the neck of the jars.
- Top with sealing tops and the the rings-tightening to just finger tight.
- Process in a water bath for 10-13 minutes and remove to cool completely on a drying rack or cutting board.