Pickled Rhubarb Stalks

Name: Pickled Rhubarb Stalks
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters apple cider vinegar; 1 teaspoons black peppercorns; 1 teaspoons fine grain salt; 237 milliliters granulated sugar; 2 teaspoons mustard seeds; 454 grams rhubarb stalks (4 to 6 large stalks); 2 star anise; 237 milliliters water

You can never have too many side dish recipes, so give Pickled Rhubarb Stalks a try. Watching your figure? This gluten free and vegan recipe has 481 calories, 3g of protein, and 2g of fat per serving. This recipe serves 2. Head to the store and pick up granulated sugar, peppercorns, rhubarb stalks, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 48 hours.

Instructions

Prepare two wide mouth pint jars and lids.

Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.

Ingredients you will need

Apple Cider Vinegar

Rhubarb

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices.

Ingredients you will need

Mustard Seeds

Peppercorns

Star Anise

Rhubarb

Clove

Spices

Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more pickling liquid.

Ingredients you will need

Rhubarb

Sugar

Salt

Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. If jars are at all sticky, wash them to remove that residue. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels