{"id":3491,"date":"2013-05-29T21:38:31","date_gmt":"2013-05-30T04:38:31","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3491"},"modified":"2013-05-29T21:41:46","modified_gmt":"2013-05-30T04:41:46","slug":"sweet-tart-quick-pickled-rhubarb","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/sweet-tart-quick-pickled-rhubarb\/","title":{"rendered":"Sweet Tart Quick Pickled Rhubarb"},"content":{"rendered":"

Rhubarb, rhubarb, rhubarb….<\/p>\n

I know all you actors out there have a hard time separating this fibrous ruby-red stalk from a vocal warm up… rhubarb, rhubarb, rhubarb….me, me, me me, me, me….unique New York, unique New York, unique New York…<\/p>\n

\"Quick<\/a><\/p>\n

Sweet Tart Quick Pickled Rhubarb<\/p>\n<\/div>\n

Rhubarb has a marvelous puckery fruity flavor that makes it versatile as a white meat garnish or a dessert filling. But here’s the problem \u2013 it gets mushy,\u00a0really<\/em>\u00a0mushy when cooked\u2013 and as a meat garnish this is not the desired consistency. Hence my newest version of\u00a0quick<\/em>\u00a0pickled rhubarb that does not involve canning or boiling away that fabulous stalk to pink goo.<\/p>\n

Quick pickling anything is as easy as making a brine or pickling liquid (a mixture of vinegar, salt, sugar, and spices). Boiling it. And pouring it over the vegetables of desire and letting it stand until cool. \u00a0Then refrigerate for a few hours and eat up! Quick pickles can last up to a week in the refrigerator. For sweeter quick pickles add more sugar.<\/p>\n

\"Pickled<\/a><\/p>\n

Quick Pickled Rhubarb with Star Anise, Clove, Cinnamon, Black Pepper, and Red Chili<\/p>\n<\/div>\n

Use the red-ist stalks you can find. Although ripe rhubarb can be green too (can it be called ‘ripe’? Somehow that doesn’t seem like the correct term here.) I think it makes for prettier presentation when red. I should also mention that the pickling liquid makes for a terrific vinaigrette. I like to serve this little pickle side dish along chicken or pork.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Rhubarb, rhubarb, rhubarb…. I know all you actors out there have a hard time separating this fibrous ruby-red stalk from a vocal warm up… rhubarb, rhubarb, rhubarb….me, me,… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[682,7,681],"tags":[26,762,216,225,245,283,323,836,1057,837,1058,1008,510,511,840,520,1059,604,607,618,656,851],"class_list":["post-3491","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits","category-recipes-2","category-vegetables-recipes-2","tag-amy","tag-amy-glaze","tag-do","tag-easy","tag-featured","tag-glaze","tag-how","tag-image","tag-pickled","tag-pickles","tag-preserves","tag-quick","tag-recipe","tag-recipes","tag-refrigerator","tag-rhubarb","tag-stalks","tag-sweet","tag-tart","tag-to","tag-what","tag-with"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/05\/DSC_0019.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-Uj","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3491"}],"version-history":[{"count":21,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3491\/revisions"}],"predecessor-version":[{"id":3512,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3491\/revisions\/3512"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3448"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3491"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}