Events and Updates

We’re sharing another recipe from Rick’s latest book, The Art of Preserving.  

Pickling is all about capturing produce at its peak while giving you the freedom to enjoy seasonal produce year-round. With only a few weeks remaining for rhubarb this year, take advantage by pickling them. 

Pickled rhubarb tastes great with grilled pork tenderloin and grilled chicken. 

Pickled Rhubarb

Sweet-tart rhubarb makes an excellent pickle when preserved in a tangy brine with sprightly spices. The crisp rhubarb retains its texture and is quite chewy. If you prefer a softer result, blanch the rhubarbs in boiling water for a minute, drain, and let cool before packing in jars.

Makes 6 one-pint jars

1 cup rice vinegar, preferably yuzu rice vinegar 

1 cup sherry vinegar (7% acidity)

1 cup unsweetened cherry juice

2 tsp chili powder

1-inch piece fresh ginger, peeled and cut into slivers

36 cloves garlic

3 lb rhubarb, trimmed and cut into 4-inch pieces

Have ready hot, sterilized jars and their lids. In a large nonreactive saucepan, combine the rice and sherry vinegars, cherry juice, and chili powder. Add 3 cups water and bring to a boil over medium-high heat. Meanwhile, place a pinch of ginger slivers and 6 garlic cloves in each jar. Pack the rhubarb pieces snugly into the jars, making sure that none stick up above the fill line. Ladle the hot brine into the jars, leaving 1/2 inch (12 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Let the jars stand undisturbed for 24 hours and then store in the refrigerator for up to 1 month.