1/4 cup sugar
- 1/2 cup water
- 1/2 cup rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coriander seeds
- 4 black peppercorns
- 2 cardamom pods
10 ounces fresh rhubarb, chopped into 2-inch pieces (about 2 cups)
1. In a medium nonreactive saucepan, combine all ingredients except the rhubarb. Bring to a boil and stir to dissolve the sugar and salt. Add the rhubarb and stir. Bring back to the boil and cook for 1 minute.
2. Remove from the heat. Ladle the rhubarb, spices, and brine into a jar and allow to cool. Once cool, cover and refrigerate. Let the pickles sit for at least 2 to 3 days before eating. These will last about 2 weeks in the refrigerator. Serve at room temperature with lamb chops, pork chops, duck, or mutton.
Makes 1 cup
Originally published in Organic Gardening Magazine, April/May 2014 as Simply Fresh: Rhubarb.
Photo: Mathew Benson