Recipe Sweet and Spicy Pickled Rhubarb in the Refrigerator

For a new kind of indulgence, try pickling the flavorful stalks as a unique treat to snack on or garnish. It's sweet, spicy, and full of flavor. And it's easy to make, too!

Prep Time: 15 minutes
Cook Time: 5-8 minutes

INGRÉDIENTS

• 1 lb (454 g) rhubarb stalks, washed, stems and leaves removed (trim to fit jars used or cut into 1/2-inch pieces)
• 3/4 cup (188 ml) water
• 3/4 cup (125 ml) red wine vinegar
• 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
• 4 strips orange zest
• 2 bay leaves
• 2 tsp (4 g) pink peppercorns
• 1 1/2 tsp (5 g) kosher salt
• 1 tsp. 1 tsp (4 g) black peppercorns
• 1 sprig rosemary
• 1/2 tsp (2 g) chili flakes
• 1 tsp (5 ml) pure vanilla extract

PRÉPARATION

1. Trim, slice, or chop the clean rhubarb to the desired size or style.
2. Fill clean, airtight jars tightly with the trimmed rhubarb. (The number of jars you use will depend on the size of each jar.)
3. In a nonreactive saucepan (stainless steel or tin; avoid cast iron, aluminum, and copper), combine the water and red wine vinegar. Stir to blend. Place over medium heat and add the Redpath Simply Raw™ Turbinado Sugar, orange peel strips, bay leaves, pink peppercorns, kosher salt, black peppercorns, rosemary sprig, and chili flakes. Bring the mixture to a boil, reduce heat, and simmer for 5 minutes, stirring to dissolve the sugar. Remove from heat. Stir in the vanilla extract. Cool to room temperature. Remove the bay leaves, rosemary, and orange peel strips from the cooled pickling liquid. Pour the cooled liquid over the rhubarb, ensuring it is submerged. Screw on the lids and place in the refrigerator to rest for at least 24 hours before use. Sweet and Spicy Pickled Rhubarb will keep for up to 6 weeks in the refrigerator.
   

Tips

1. Serve with smoked fish or on a charcuterie or cheese board.
   
2. For a change, you can substitute up to 1/4 cup (60 ml) of red wine vinegar with balsamic vinegar.
   
3. Sprinkle rhubarb slices over salads or add them to sandwiches for an extra sweet and sour flavor.
   
4. Use leftover pickling juices in salad dressings, mixed into cocktails, or blended to sparkling water.
5. Rhubarb can be cut into rounds rather than "stalks." You can also use a vegetable peeler or mandolin to cut the rhubarb into long ribbons.