This wonderful quick fridge pickle recipe is a delicious addition to salads (try it with beets and spicy arugula) or served on a cheese or charcuterie plate. It's also especially delicious with smoked fish and pâtés.
Nutrition per serving may change if servings are adjusted.
1 teaspoon juniper berries
1 teaspoon allspice berries
1 teaspoon coriander seeds
½ teaspoon whole black peppercorns
2 chiles de arbol or other dried small red chiles
1 shallot, halved
2 small bay leaves
2 star anise
1 cup rice vinegar
1 cup water
½ cup plus 1 tablespoon sugar
1 teaspoon kosher salt
1¼ pounds trimmed fresh rhubarb stalks
Lightly crush juniper, allspice, coriander and peppercorns in a mortar and pestle or with the bottom of a heavy skillet. Transfer to a medium saucepan and add chiles, shallot, bay leaves, star anise, vinegar, water, sugar and salt. Bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
If the skin on your rhubarb is at all tough, peel it or you will end up with stringy pickles. It's easy to do with your fingernails, but it can also be done with a paring knife; you only want to take off the outermost layer (see photo, far left). Cut the rhubarb into 4-inch lengths (or so it's about 1 inch shorter than your jars when standing upright). If the stalks are thick, halve or quarter them lengthwise so they are about ¾ inch thick. Pack the rhubarb snugly into 2 clean 1-pint canning jars.
Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at least 1 week and up to 2 months before eating. To serve, slice the pickles into smaller pieces or leave whole.
Make Ahead Tip: Refrigerate the pickles for up to 2 months.
16 calories;0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 2 g sugars; 2 g added sugars; 41 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 0 mg iron; 22 mg sodium; 117 mg potassium