Rhubarb Refrigerator Pickles
Rhubarb in the supermarket is a large, pink and green stalk that looks somewhat like celery. The leaves are not edible so the stalks have usually been trimmed to remove them. Like large stalks of celery, rhubarb can have tough strings. Removing them is recommended for this recipe since the rhubarb is not really cooked here.
1 to 2 lbfresh rhubard (2 lbs. pictured)
1 ccider vinegar
1 plus 1/2 cwater, filtered if necessary
1 tspblack peppercorns
1 tspjuniper berries
1 tspallspice berries
1 stickcinnamon (approx. 2")
2 to 3 sprig(s)fresh rosemary, or 1 tsp. dried
How to Make Rhubarb Refrigerator Pickles
- Crack the peppercorns, juniper berries and allspice in a mortar and pestle to help flavor the brine. If you do not have a mortar and pestle, place them in a sealed plastic bag, set on a hard surface, and whack with a mallet or smooth bottomed pot.
- Allow the pickles and brine to cool and transfer to a tightly covered glass or plastic container and refrigerate. Wait at least 24 hours before serving. The pickles will keep, refrigerated, in their brine at least a month. Discard if mold develops or if they smell "off."