Description
A recipe for making tart and flavorful pickled rhubarb using red shiso leaves for color and subtle herbal notes.
Ingredients
Scale
- 1 pound fresh rhubarb stalks, trimmed and cut into 1-inch pieces
- 1 cup water
- 1 cup white distilled vinegar
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 6-8 fresh red shiso leaves
- 1 teaspoon whole black peppercorns
Instructions
- Wash and trim the rhubarb. Cut the stalks into 1-inch pieces.
- In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely. This is your brine.
- Remove the brine from the heat.
- Gently place the rhubarb pieces, red shiso leaves, and black peppercorns into two clean, pint-sized canning jars, distributing the shiso leaves evenly between them.
- Carefully pour the hot brine over the rhubarb in the jars, ensuring the rhubarb is fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Remove any trapped air bubbles using a non-metallic utensil. Wipe the rims clean.
- Seal the jars with lids and bands. Let the jars cool on the counter for 2 hours.
- Once cooled, transfer the jars to the refrigerator. Allow the pickles to chill for at least 24 hours before eating to let the flavors develop.
Notes
- The red shiso leaves will impart a beautiful pink hue to the rhubarb.
- This recipe makes refrigerator pickles and must be stored in the refrigerator.
- If you prefer a less sweet pickle, reduce the sugar to 1/2 cup.
- Use only fresh, firm rhubarb stalks for the best texture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 65
- Sugar: 15
- Sodium: 180
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 0
- Cholesterol: 0