Rhubarb Pickles


This recipe yields about 1 quart of rhubarb pickles. Fermentation time will be approximately 2 weeks.

Ingredients:

  • 5 slender stalks (about 1 inch wide) of rhubarb, leaves removed, chopped into 1-inch pieces (the leaves are toxic, don’t use them)
  • 2 teaspoons mustard seeds
  • 3-4 garlic cloves (or to taste)
  • Room temperature brine (1 Tbsp. of sea salt mixed into 2 c. water until dissolved)

How-To

  1. Place all ingredients except brine into a 1 quart jar.
  2. Pour brine into jar, ensuring that there is enough liquid to submerge your ingredients.
  3. A weight or airlock can be used to keep rhubarb submerged and air out).
  4. Cover and let sit at room temperature for 2 weeks or until desired acidity is achieved

Leave a comment


Please note, comments must be approved before they are published