In a Pickle

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/

Rhubarb Pickles

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

1. PREPARE canner, jars, and lids according to manufacturer's instructions. 
2. Cut Rhubarb in lengths to fit into canning jars
3. Pack Rhubarb into canning jars
4. Combine the Vinegar, Syrup, Salt & Dipper in a Sauce Pan and bring to a boil
5. Put half of the Mustard Seed, Cloves and one Cinnamon Stick in each jar
6. Pour the hot Syrup mixture into each jar to cover Rhubarb
7. Remove air bubbles. Wipe rims of jars clean. Center lids on jars. Apply bands and adjust to fingertip tight. 
8. Place jars in refrigerator for use within a few weeks*

*For pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath.

Get yourself into a pickle... a Rhubarb Pickle... that is!