Quick Pickled Rhubarb with Cloves and Star Anise
These pickles are bright, earthy, and lightly crunchy. They are delicious in all manner of salads and love being scattered on top of roasted vegetables in place of pomegranate seeds.
1 pound rhubarb (4 to 6 large stalks), rinsed well
1 cup white wine vinegar
1 cup water
½ cup granulated sugar or honey
½ teaspoon fine-grain salt
½ teaspoon whole cloves
2 star anise
Prepare two wide-mouth pint jars and lids.
Slice the rhubarb into lengthwise sections and cut on the bias into ½-inch-wide slices.
In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil. Reduce the heat and simmer gently until the sugar and salt are dissolved.
Meanwhile, divide the cloves and star anise between the two prepared jars. Divide the chopped rhubarb evenly into the jars on top of the spices.
Pour the vinegar mixture into the jars over the rhubarb and spices, leaving a ½-inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more liquid.
Wipe the jar rims and apply lids and rings. Let the jars cool on the kitchen counter. When the jars are cool enough to handle, refrigerate. Let the pickles chill for at least 8 hours before eating.
The pickles will keep for up to 1 month in the fridge.
Originally published in Comestible Issue 7
Illustration by Jessie Kanelos Weiner