{"id":54538,"date":"2016-05-20T12:32:16","date_gmt":"2016-05-20T16:32:16","guid":{"rendered":"http:\/\/wanderlust.com\/?p=54538"},"modified":"2016-06-12T18:40:39","modified_gmt":"2016-06-12T22:40:39","slug":"recipe-quick-pickled-rhubarb-with-mint","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/pt-pt\/journal\/recipe-quick-pickled-rhubarb-with-mint\/","title":{"rendered":"Recipe: Quick Pickled Rhubarb With Mint"},"content":{"rendered":"

This piece was originally published on Foodie Underground<\/a>.<\/em><\/p>\n

\n

I remember walking barefoot in the garden as a child completely seduced by the rhubarb plants. The bright red of the stalk, the impressiveness of the size of the leaf. Because I was what you may call a \u201chippie child\u201d I also loved to eat things straight out of the garden<\/a>. No rinsing or preparing, just food straight from the source<\/a>. Summer was a bountiful time with plenty of snap peas,\u00a0blueberries, and raspberries to keep me entertained.<\/p>\n

And then that rhubarb, which because of its color always looked as if it would taste sweet and juicy, but to a child\u2019s palate was just a little bit too sour. But I ate it anyway, sometimes convincing my mother to give me a bowl of sugar so that I could dip the rhubarb in and take a sweeter bite.<\/p>\n

I think we\u2019re scared of rhubarb in its pure form because of that sourness. In a world of hyper-processed foods, we are used to things that are sweet, so we pull back from anything that\u2019s a little sour or bitter. But start cutting back on refined sugar in your diet and you\u2019ll quickly realize how naturally sweet<\/a> so many things are.<\/p>\n

Which brings us back to raw rhubarb. I have been intrigued by using rhubarb in its raw form, and marinating it just a little in a vinegary brine is a great way to do that. Of course,\u00a0I love fermenting<\/a> and pickling<\/a> anything in sight, so I put the raw rhubarb in a brine of apple cider vinegar, water, honey, and a little salt. This is \u201cquick pickling\u201d as we\u2019re not letting it sit for an extended period of time and lacto-ferment<\/a>. That also means you don\u2019t have to plan too far in advance before getting to taste the results.<\/p>\n

This ends up making for a\u00a0pretty funky end product: It\u2019s sweet, tangy, and just a little sour. I did a similar version of this last summer with lemon verbena instead of mint. You can enjoy this on its\u00a0own, but also as a condiment on salads. If you\u2019re adventurous, I\u2019m sure it could even be incorporated into a dessert, or perhaps in a cocktail.<\/p>\n

\n

Quick Pickled Rhubarb With Mint<\/h3>\n

INGREDIENTS<\/strong><\/p>\n

3 stalks rhubarb
\n1 cup water
\n\u00bc cup raw honey
\n<\/a>\u00bc cup apple cider vinegar
\n\u00bd tsp\u00a0salt
\nA few sprigs of fresh mint leaves, finely chopped<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Rinse the rhubarb stalks and thinly slice them on a diagonal so that you get bigger slices.<\/p>\n

In a sealable jar, combine the water, honey, apple cider vinegar, and salt. Cover with the lid and shake until the honey has fully dissolved.<\/p>\n

Add in the sliced rhubarb and mint and cover with the lid. Let sit in the refrigerator for at least an hour before serving.<\/p>\n

Store in the refrigerator.<\/p>\n

\u2014<\/p>\n

\"annabronesWL\"Anna Brones is the author of The Culinary Cyclist<\/a>, Fika: The Art of the Swedish Coffee Break<\/a>, Paris Coffee Revolution<\/a>, and Hello, Bicycle<\/a>. She is the founder of the quarterly publication Comestible<\/a> and runs the site\u00a0Foodie Underground<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Since this is a quick pickle, there’s no need to wait to enjoy the tangy blend of fresh summer goodness.<\/p>\n","protected":false},"author":2263,"featured_media":54541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1055],"tags":[2006,742,371,1617],"class_list":["post-54538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nourish","tag-fermented-foods","tag-nutrition","tag-recipes","tag-seasonal"],"acf":[],"yoast_head":"\nRecipe: Quick Pickled Rhubarb With Mint<\/title>\n<meta name=\"description\" content=\"Since this is a quick pickle, there's no need to wait to enjoy the tangy blend of fresh summer goodness.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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