Canning And Preserving Recipes From A Northern Kitchen

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• [RECIPE] Mint and Chili Sweet Pickled Rhubarb

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  Mint and chili sweet pickled rhubarb

  Re-printed from ‘Savory Sweet: Simple Preserves from a Northern Kitchen’ by Beth Dooley and Mette Nielsen

  MAKES ABOUT 3 HALF-PINTS

  The cookbook Smag, by Danish author Kille Enna, is innovative, contemporary, and

  totally Nordic. Its upbeat, boldly seasoned recipes are the inspiration for the cacophony

  of flavors—cool, hot, sweet, tangy—in Mette’s pickled rhubarb. It brightens appetizers,

  salads, meats, and sides. Make this early in the season when the rhubarb is young and

  delicate. Note that the rhubarb’s wide foot is the sweetest, juiciest, and most tender

  part of the stalk.

  INGREDIENTS

  3/4 pound rhubarb, cut diagonally into 3/4-inch pieces (about 3 cups)

  3 sprigs mint

  6 wide bands lime zest

  1 cup cider vinegar

  ½ cup sugar

  2 teaspoons salt

  1 teaspoon crushed red pepper flakes

  Wash the jars, lids, and bands in very hot soapy water, rinse them well, and place them

  upside down on a clean towel to drain.

  Divide the rhubarb among the jars. Place 1 sprig of mint and 2 bands of lime zest

  in each jar.

  In a small saucepan, bring the vinegar, sugar, salt, and crushed red pepper flakes

  to a simmer. Cook, stirring to dissolve the sugar, about 3 to 4 minutes.

  Divide the liquid among the jars. Cover each jar with a square of wax paper slightly

  larger than the jar opening, fold in the corners with a clean spoon, and push down gently

  so some of the brine comes up over the wax paper. Wipe the rims with a clean wet

  cloth or paper towel, add the lids and bands, and finger tighten the bands.

  Label the jars. Cool completely and tighten the bands before storing the jars in

  the refrigerator.

  QUICK IDEAS // Finely dice the pickled rhubarb, and toss it into salsa. Serve it over grilled pork or salmon. It pairs nicely with soft cheeses and cured meat.