Description
A simple recipe for quick refrigerator pickles using tart rhubarb and whole black peppercorns for a sharp, peppery flavor.
Ingredients
Scale
- 1 pound fresh rhubarb stalks, trimmed and cut into 1/2-inch pieces
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons whole black peppercorns
- 1 clove garlic, thinly sliced (optional)
Instructions
- Wash and cut the rhubarb stalks into uniform 1/2-inch pieces. Pack the rhubarb pieces tightly into one clean pint-sized or quart-sized glass jar.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. Do not boil vigorously.
- Remove the brine from the heat. Add the whole black peppercorns and sliced garlic (if using) to the hot brine. Stir briefly.
- Carefully pour the hot brine over the rhubarb in the jar, ensuring the rhubarb is completely submerged. Leave about 1/2 inch of headspace at the top.
- Seal the jar with a tight-fitting lid. Let the jar cool on the counter for about 30 minutes.
- Transfer the jar to the refrigerator. Allow the pickles to chill for at least 24 hours before eating for best flavor development.
Notes
- Use firm, bright red or pink rhubarb stalks for the best texture. Avoid overly fibrous or dull-looking stalks.
- These pickles keep well in the refrigerator for up to three weeks.
- The flavor profile is primarily tart and peppery, with a slight sweetness from the brine.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 9
- Sodium: 300
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 0
- Cholesterol: 0