It has been quite a fews years, but I used to do a lot of canning! Rows of home canned Tomatoes, Peaches, Pears, Applesauce, Dill Pickles and Bread & Butter Pickles would line my pantry that would last my family most of the winter. I do miss having those jars on my shelves, but these days, I try to use fresh fruits and vegetables as much as possible. Pickles, on the other hand, are what I miss having the most. There is nothing like a home canned pickle! So when I saw a recipe for Rhubarb Pickles... I knew the that I MUST try them. Of course, I did have to "tweak" it a bit... mmmm!
Note: As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/
About 1 lb Rhubarb (enough to fill 2 Quart Jars)
1 Cup Honey Apple Vinegar
2 Cups Ginger Syrup
1/2 tsp Vanilla Bean Sea Salt
2 Tbsp Sugar and Spice Dipper
2 tsp Whole Mustard Seeds
1 tsp Whole Cloves
2 Cinnamon Sticks
2 Quart-size Canning Jars with Rings and New Lids
- PREPARE canner, jars, and lids according to manufacturer's instructions.
- Cut Rhubarb in lengths to fit into canning jars
- Pack Rhubarb into canning jars
- Combine the Vinegar, Syrup, Salt & Dipper in a Sauce Pan and bring to a boil
- Put half of the Mustard Seed, Cloves and one Cinnamon Stick in each jar
- Pour the hot Syrup mixture into each jar to cover Rhubarb
- Remove air bubbles. Wipe rims of jars clean. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place jars in refrigerator for use within a few weeks*
Get yourself into a pickle... a Rhubarb Pickle... that is!