-
-
Subscribe To Bret's Table
-
Archives
What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Rhubarb Pickles
1 pound rhubarb stems
1 cup apple cider or white distilled vinegar
1 cup water
1 tablespoon coarse kosher salt
½ – 1 cup granulated sugar, depending on sweetness desired
Optional ingredients:
1 teaspoon whole cloves
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 2 inch piece fresh ginger, peeled & sliced
4 small dried chile peppers
4 or 5 black, red or green peppercorns per jar
1/2 or 1 star anise per jar
1 bay leaf per jar
Sterilized glass jars with lids
DIRECTIONS:
Wash, trim, de-string and cut rhubarb into lengths that will fit into your jar(s); then pack rhubarb into them.
In a medium non-reactive saucepan combine the vinegar, water, sugar, and salt and place on medium heat, stir until sugar & salt are dissolved. Bring to a boil over medium-high and boil 1 minute.
Pour vinegar mixture over rhubarb to cover completely. Let cool, cover and refrigerate for 48 hours before eating. Serve cold.
Disclaimer: These pickles are not processed in a water bath using a canning method. They need to be kept in the refrigerator and enjoyed within a couple of weeks.