MrJameGumbMore pickles!
latenightnoirIt puts the pickles in my mouth or else it gets the hose again.
PUT THE PICKLES IN MY FUCKING MOUTH!
Ok tell me more about the rhubarb. Please. I have a huge plant in my garden and never touch it. Because I don’t like rhubarb.
Don’t ask why I planted one, okay?
How is it? What do you eat it with?
Don’t ask why I planted one, okay?
How is it? What do you eat it with?
That one is a big experiment for me honestly lol I got some rhubarb from the store yesterday because my girlfriend wanted to make a rhubarb strawberry pie and it only came in big bunches so there was a bunch left over and I decided I would try pickling it. I had never tried rhubarb before, but I thought it was pretty good in the pie (I went back for a second slice).
Most of the recipes I found for pickling it said it goes well on crackers, and could pair well with a cheese plate, but I have no idea what it’s going to taste like. I know every recipe called for about 3x the sugar of anything else I’ve pickled which makes sense since rhubarb is pretty sour. I will be happy to report back once I open the jar and try it, but it’s gotta sit for at least 24 hours minimum first
You said “cheese.” Nothing else matters. I’ll try it very soon. Let’s report back!
You probably already know this but just in case someone else reads this remember that rhubarb leaves are poisonous and you have to make sure to just use the stalks!
After 24 hours it tastes pretty awesome! It’s sweet and tart and juicy. The flavor reminds me of something I had as a kid but I can’t think of what but I’ve been picking at the jar all day I think I’m hooked lol to me it tastes like it would be good on ice cream or maybe with some kind of sweeter cheese. Some of the larger pieces were still a little too sour so I’m making another batch with just a little more sugar
So well, mine have potential but they’re way too acidic. The recipe I got had barely more sugar than my pickles onions, that may be the reason. I’ll try the next jar with way more sugar.
I’ve made two batches now and the second one where I increased the sugar has been the best. It’s always going to be kind of sour just because that’s how rhubarb tastes
makingrainHave you ever tried forced rhubarb? It’s sweeter then the standard grown.
You know, 4 years ago I thought 100 square meters would be plenty for my garden. Now I’m struggling to fit everything I want in 300 square meters.
And you just told me I can’t remove the rhubarb because there’s something new to try with it. Damn. Thanks.
And you just told me I can’t remove the rhubarb because there’s something new to try with it. Damn. Thanks.
niklasI like to make rhubarb-strawberry crumble or a pie would be good too. Rhubard compote ist also a good option, it is easy to make and pairs well with rice pudding
Are we talking pickled rhubarb, or fresh?
JohnnyEnzymeBonus pts for the magic trick of ‘jalapeño slice traveling across jars,’ a good little classic.
I’m not sure what to call that or if it already has a name lol
In Peru there’s something kinda similar called leche de tigre, the spicy, key lime, red onion marinade used to prepare ceviche. One can drink it like a shot.
I’m interested. What would you eat the left one with?
The habanero onion mix is really versatile! Well with the last batch I added some to some Mediterranean pasta salad, added it to sandwiches, mixed it into green salads from the grocery store, put it on tacos, and even added some to an otherwise lackluster Lean Cuisine lol
The pickling process and the onions taes a little bit of the sharp edges off the habanero but still leaves them pretty spicy which I like, and the leftover pickling solution is basically like vinegar hot sauce afterwards!
Mmm, nice. That sounds good. I’d like to get into some pickling.
It’s pretty fun and fairly easy! I got mason jars from Kroger
We use them to add extra heat to tacos. For those craving more than salsa levels of spicy. Sometimes done with red onions to give it a nice visual contrast.
FuglyDuckI do pickled red onions instead of sauerkraut on a Rueben. Also have some type of pepper (and whole cloves of garlic,) in with the onion.