Author Notes
There's a great recipe for brisket braised with rhubarb in Molly Steven's All About Braising cookbook. This recipe borrows some of the big flavors from that one, and showcases them in pickle form! Because pickles are good and crunchy fun. And bonus! These are the most lovely shade of pink! —Ginger's Kitchen
Ingredients
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1 pound
rhubarb
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1 teaspoon
whole black peppercorns
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1 teaspoon
allspice berries
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1 teaspoon
coriander seeds
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1 cup
white wine vinegar
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1 cup
water
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1/2 cup
Riesling or similar
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1 tablespoon
kosher salt
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1
3-inch piece fresh ginger, cut into matchsticks
Directions
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Wash and dry two canning jars and their lids. Place the jars and lids in a pot of water large enough to cover the jars by an inch when the jars are placed upright and heat the water to a simmer (you're heating the jars so you won't shock them when it's time to boil them later).
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Meanwhile, cut the rhubarb stalks lengthwise so they are long enough to fill your jars, and then cut each section vertically once or twice so that they'll be nicely-sized pickle spears. Set aside.
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Toast the peppercorns, allspice, and coriander in a small saucepan set over medium heat until fragrant. Add the vinegar, water, Riesling, and salt to the pan and bring to a boil, stirring to dissolve the salt.
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Remove the jars from the simmering water and fill each with half the rhubarb and ginger. Use a ladle to pour the pickling liquid into the jars, leaving about a half inch of space at the top of the jar.
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Wipe the top of the jars with a clean wet cloth, and then top with the jar lids and screw on the caps (not too tight). Return the sealed jars to the simmering water, increase the heat to high, and boil for 10 minutes.
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When the jars have boiled for 10 minutes, remove them from the pot and allow them to sit undisturbed for 24 hours, to allow the seal to set properly. Enjoy!
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