Ginger Rhubarb Pickles

Do you have rhubarb coming out of your ears? Rhubarb is in season here (a little behind everyone else in the US) and I have a huge bag to use up. Of course my first thought goes to fermenting. I really wanted to do an apple rhubarb chutney but I can’t find organic apples for the life of me here. Apples are one thing I try very hard to only get organic. I have a few other chutney ideas I’d like to try but again, organic fruit is hard to come across here. So in my indecisiveness, I thought I would just ferment up some plain rhubarb and use it in a chutney or relish after it’s been fermented. I can even use it in baking as I would frozen rhubarb. I lose the all the wonderful bacteria through cooking but fermenting is more than just lactic acid bacteria. Fermenting enhances the vitamin content and bioavailabilty of those vitamins. So all is not lost during cooking.

I cut my rhubarb into pickle sized pieces that I could either eat as is like a pickle or cut up later if needed. While I had intended on using the rhubarb in other recipes, these pickled rhubarb spears taste really good! They might get eaten up before I get a chance to cook them.

Ginger Rhubarb Pickles

  • 1.5L rhubarb cut into spears
  • 2″ knob of ginger, sliced
  • 2% salt brine (19 gms of salt per quart of water)

Pack rhubarb into your fermenting vessel. Tuck ginger slices in between rhubarb spears. Pour brine over the rhubarb to within about 1″ of the top. If needed, weigh down rhubarb with something like a Dunk’R to keep it under the brine. Let set at room temp for about 7 days or until bubble activity dies down. Place into cold storage. In an airtight jar like a Fido or Pickl-It, these should last at least a year.

Part of Traditional Tuesday

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