These pickled rhubarbs have a slight licorice note from the star anise; you can leave it out if you're not a fan. I've used them in a salad, with a whole chicken (Chicken Danoise), or on top of an open-faced sandwich with chicken salad.
Recipe for pickled rhubarb
I love rhubarb. They work great in both sweet and savory dishes.
At home, we spend a lot of time pickling, as it pairs exceptionally well with rich dishes.
These pickled rhubarb have a bit of licorice notes from the star anise, so omit it if you are not a fan.
I have used them in a salad, with a whole chicken (Poulet Danois), or on top of an open-faced sandwich with chicken salad.
Servings: jar
Pickled Rhubarb
These pickled rhubarbs have a slight licorice note from the star anise; you can leave it out if you're not a fan. I've used them in a salad, with a whole chicken (Chicken Danoise), or on top of an open-faced sandwich with chicken salad.
Equipment
- Cutting Board
- Knife
- Canning Jar
- Pot
Ingredients
- 1 pcs. Rhubarb mine was quite large.
- 250 gram Sugar
- 250 gram Vinegar I used apple cider vinegar
- 250 gram White Wine can be substituted with water
- 0.5 pcs. Cinnamon Stick
- 1 pcs. Star Anise
- 1 pcs. Bay Leaf
Instructions
- Start by cleaning your rhubarb of any dirt or debris.
- Slice them into pieces about 1-2 cm thick, depending on your preference.
- Scald a pickling jar with boiling water and optionally rinse it with atamon.
- Place your rhubarb slices in the jar.
- Put all the other ingredients in a pot and bring to a boil.
- Once the sugar is dissolved, pour the liquid directly from the pot into the jar with the rhubarb.
- Let the liquid cool slightly before sealing the jar.
- Let them marinate in the brine for a couple of days, and they're ready to eat.