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Refrigerator Sweet and Spicy Pickled Rhubarb

When the warm weather comes back to Canada, pretty soon we’ve got rhubarb on the mind! For a new kind of treat, try pickling the tasty stalks as a unique treat for snacking or garnishing. It’s sweet, it’s spicy, and it’s alive with flavour. (And it’s easy to make, too!)

Prep Time
15 minutes
Cook Time
5 to 8 minutes
Servings
  • 1 lb (454 g) rhubarb stalks, washed, stems and leaves removed (trim to the height of jars being used, or slice into half-inch pieces) 1 lb (454 g) rhubarb stalks, washed, stems and leaves removed (trim to the height of jars being used, or slice into half-inch pieces)
  • ¾ cup (188 ml) water ¾ cup (188 ml) water
  • ¾ cup (125 ml) red wine vinegar ¾ cup (125 ml) red wine vinegar
  • 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
  • 4 strips orange zest 4 strips orange zest
  • 2 bay leaves 2 bay leaves
  • 2 tsp (4 g) pink peppercorns 2 tsp (4 g) pink peppercorns
  • 1½ tsp (5 g) kosher salt 1½ tsp (5 g) kosher salt
  • 1 tsp (4 g) black peppercorns 1 tsp (4 g) black peppercorns
  • 1 sprig rosemary 1 sprig rosemary
  • ½ tsp (2 g) chili flakes ½ tsp (2 g) chili flakes
  • 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract

Instructions

Step 1

Cut, slice, or chop clean rhubarb into desired sizes or styles.

Step 2

Tightly pack clean, sealable jars with the cut rhubarb. (The number of jars you use will depend on the size of each jar.)

Step 3

In a non-reactive pot (stainless steel or tin; avoid cast iron, aluminum and copper), combine water, red wine vinegar. Stir to combine. Place over medium heat and add in the Redpath Simply Raw™ Turbinado Sugar, strips of orange zest, bay leaves, pink peppercorns, kosher salt, black peppercorns, rosemary sprig, and chili flakes.

Step 4

Bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring to dissolve the sugar. Remove from heat. Stir in the vanilla extract. Allow to cool to room temperature.

Step 5

Remove bay leaves, rosemary, and strips of orange zest from the cooled pickling liquid. Pour cooled liquid over the rhubarb, making sure the rhubarb is submerged.

Step 6

Screw on lids and place into the fridge and let sit for at least 24 hours before using.

Refrigerator Sweet and Spicy Pickled Rhubarb will keep for up to 6 weeks in the fridge.

 

Chef's Tip

*Serve with smoked fish or on a charcuterie or cheese board.

*For variation, you may substitute up to ¼ cup (60 ml) of the red wine vinegar for balsamic vinegar.

*Sprinkle rhubarb slices on salads or add to sandwiches for an added sweet and sour flavour hit.

*Use leftover pickling juice in vinaigrettes, mixed into cocktails, or stirred into sparkling water.

*Rhubarb may be cut into slices instead of into “stalks”. Alternatively, use a vegetable peeler or mandolin to cut rhubarb into long ribbons.