Summer has burst forth in Portland with reckless abandon (70 one day and 95 the next?!). Our garden is getting lush and we have been harvesting strawberries for weeks now. The raspberries heard it was summer and began ripening en mass.
Two days ago there were 3 barely ripe berries and now 1/3 of the entire patch is ready to be picked! Our blueberries are thinking about turning blue and we have large quantities of chard, kale and arugula. It is time to start utilizing all our wonderful garden bounty. Of course one of our favorite things about spring/summer is the rhubarb. Our plant is thriving and threatening to take over the yard with its prehistorically large leaves.
Fortunately we are no strangers to eating rhubarb in a variety of ways, and though we most often use it in desserts, like our Spring Berry and Rhubarb Galette, we are always looking for alternate recipes. Recently we celebrated a friend’s birthday at the delightful Coopers Hall and they featured a salad with pickled rhubarb, almonds, and chevre that was fantastic.
We set out to try our hand at pickling rhubarb. Inspired by these recipes from Delicious from Scratch and Girl vs Dough and made both a quick pickled version with lime juice as well as the more traditional version with heated vinegar. Both recipes did not disappoint. The quick pickled rhubarb stayed very crunchy and retained its tangy flavor and the remaining liquid was perfect for a simple salad dressing. The refrigerator pickles were a little softer and had a mellower flavor, but were equally as good and would be quite tasty on ice cream!
Try them out and see which you prefer!
if you need some inspiration for using up your pickled rhubarb, stay tuned for a recipe next week!
Traditional Pickled Rhubarb
This easy refrigerator pickled rhubarb softens the tang of the rhubarb and would be delicious on salad, paired with a creamy cheese or even on ice cream!
- 4-5 stalks rhubarb
- 3/4 cup apple cider vinegar
- 1 tbsp salt
- 1 tsp salt
- 1.5 cups water
Combine water, vinegar, sugar and salt in saucepan. Bring to a simmer and stir until sugar and salt are dissolved.
Stuff quart size mason jar with rhubarb stems, pack tightly and insure that there is at least 1/4" of space between rim and top of rhubarb.
Pour vinegar mixture over rhubarb, seal and refrigerate 48hrs.
Keep the rhubarb for up to 1 month in your refrigerator.
Quick Pickled Rhubarb
Bright and tangy, this quick pickle keeps the crunch and liveliness of the rhubarb.
- 2 stalks rhubarb
- 2 tbsp lemon juice
- 2 tsp honey
Use a vegetable peeler to thinly shave the rhubarb, or a sharp knife to thinly slice.
Mix together lemon juice and honey until honey is dissolved, pour over rhubarb.
Let sit 10 min, stirring occasionally.