Quick-Pickled Rhubarb With Lemongrass and Ginger Recipe

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Photograph: Vicky Wasik

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.

Recipe Facts

Active: 15 mins
Total: 30 mins
Serves: 16 servings
Makes: 1 quart

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Ingredients

  • 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

Directions

  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.

Notes

This recipe can be easily tweaked to suit your tastes: Add more or less sugar, salt, or water to the brine if you prefer a stronger or more mild pickle.

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Nutrition Facts (per serving)
37 Calories
0g Fat
8g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 37
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 0g
Vitamin C 3mg 13%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)