Rhubarb Pickles

As the British commercial rhubarb season draws to a close, it is important to explore new ways of using this tasty, and suprisingly versatile ingredient. Our pickled rhubarb recipe utilises a vinegar-based brine, resulting in a sharp yet balanced flavour; slice in to thin strips and add to a salad or cheese board.

Historically, pickling has been used as a means of extending the shelf life of foods, and can be traced back nearly four and a half thousand years to the Indus Valley Civilisation of Northwest India who utilised pickling to preserve cucumbers.

A sculpture depicting the Indus Valley Priest King

The process typically involves submerging food in either a salt brine (lacto-fermentation), or an acidic solution such as vinegar, and though the two methods involve different chemical processes, they both result in the breakdown of a food’s microbes, thus making it more nutritious and easier to digest.

Prep 15 minutes

Pickling Time 1 week

Ingredients

500g of pink rhubarb

500ml rice wine vinegar

500ml of water

100g of granulated sugar

2 tbsps of sea salt

1 bay leaf (the tannins in this are crucial for maintaining the rhubarbs crunch)

1/2 tsp of black peppercorns

Pickling Equipment

1l pickling jar (steralised)

Fermentation weight/stones

Instructions

Make a brine by combing the vinegar, water, sugar, salt and pepercorns in a saucepan over a medium heat and bring to the boil until the sugar and salt have dissolved. Remove from the heat and leave to cool down slightly.

Cut the rhubarb into 5-10 cm long sticks and then in half lengthways. Place the rhubarb in a steralised jar with the bay leaf and pour the warm brine in until it reaches the top. It is important to ensure the rhubarb is completely submerged in the brine - you can do this by using a fermentation weight. Place the lid on tight.

Place in the fridge for at least a week before using.

Poppy MistMay 21, 2020