Add this rhubarb-pickle-recipe to your cookbook. Many do pickling faithfully every year as they add a lovely bit of tang to every meal. You can preserve just about anything and rhubarb is no exception.
The art of pickling simply means to preserve and extend the life of food by marinating in a liquid brine. The result is usually a sour, salty taste that many people love straight from the jar, or as an added "dish" with their meals.
Depending on the variety ingredients of course, the result can be "sweet" with the tangy sour taste. We were recently given some "pickled carrots." I'd never tasted them done like that, and they were delicious. These were heavily done in a garlic brine, but very tangy and very crunchy and yes, oh so garlicky!!
Pickling uses a salted water bath, vinegar, and oil to create the brine. The idea for preserving the food is to create an acidic liquid, but keep unwanted bacteria from developing which makes the food no good to eat if not done properly.
Jars are sealed after the heated brine is added, and the food in the jar can be preserved for a long period of time.
Some types of "pickling" don't use brine; rather dry salt is added to draw moisture out of the food.
You have to be careful when pickling. My mother gave me beets once that she had done that had obviously formed the wrong kind of bacteria. I took off the lid and it fizzed like crazy...she told me not to touch them and throw it all out immediately.
Many types of ingredients and spices are added when pickling like garlic, star anise, ginger, cloves, pickling spices, mustard seed, - the list goes on as just a variety of examples. It depends on what you are after, what you like, and your taste preferences.
Here's one of many recipes out there to try and see if you like them.
Add the following ingredients into a saucepan (except the rhubarb) and bring to a boil on medium heat. Be sure the saucepan is non-reactive.
1 cup water
1 cup white vinegar
1/3 cup white sugar
3 cardamom pods
1 tablespoon coarse salt
10 black peppercorns
4 cups chopped rhubarb
The sugar and salt will take 3 or 4 minutes to dissolve. Add the rhubarb after that. Bring the mixture back up to a boil. Stir well to make sure ingredients are well combined and well heated.
Remove from heat. Ladle gently into glass jars and let cool. Once cooled down, cover and refrigerate. They will keep refrigerated for approximately three weeks.
If the rhubarb-pickle-recipe is appealing, and you are looking for more spicy, sharp tastes, you might like these -