Quick-Pickled Rhubarb With Lemongrass and Ginger | Serious Eats
This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.
1 1/2 cups red wine vinegar
1 1/2 cups water
1/2 cup packed light brown sugar
1 tablespoon kosher salt
1 (6-inch) stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with dull side of knife
1 (5-inch) knob fresh ginger, peeled and thinly sliced
1 star anise pod
1 teaspoon whole black peppercorns
1 pound rhubarb, cut into 3/4-inch pieces
1.In a medium saucepan, combine vinegar, water, sugar, salt, lemongrass, ginger, star ansie, and black peppercorns.
Bring to a boil, stirring, until solids are dissolved.
Reduce to a low simmer and cook until infused with lemongrass and ginger, about 5 minutes.
Let stand 5 minutes.
2.In a medium heatproof bowl, strain brine onto rhubarb.
Press paper towels against surface to submerge rhubarb and let stand until cooled.
Transfer rhubarb and brine to a large sealed container and refrigerate for up to 3 weeks.
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