Pickled Rhubarb Stalks
Rhubarb is a star of the early-spring garden or market, offering a fruity flavor before any actual fruits ripen. It often fades from view when other fruits take over, but rhubarb continues to grow all summer. Its tart, lemony flavor can stand in for lemons or lemon juice in beverages, sauces, and even stir-fries. And it also makes a very interesting sweet-tart pickle that goes well with cheese, beer, and spicy foods such as curries.
2 cups vinegar
1 1/2 cups organic sugar or 3/4 cup organic honey
1 Tablespoon sea salt
1 thumb-size piece of organic gingerroot, grated
8 whole cloves
1 teaspoon allspice berries
1 pound organic rhubarb stalks, leaves discarded
1. Combine the first six ingredients. Simmer for about 20 minutes and strain.
2. Cut the rhubarb stalks into 3- to 4-inch lengths, pack them into clean jars, and cover with the warm spiced vinegar, using enough to completely cover the stalks. Put lids on the jars and store in the fridge for at least a week to develop the pickles' flavor. As long as the chunks are completely covered with vinegar, they will keep for at least a year.