Rabarbaro Sott'Aceto {Pickled Rhubarb}

I’ve been spending a fair amount of time on Instagram during the lockdown. Yes, it’s a diversion; but it’s also become, more than ever for me, a place to exchange creative ideas for kitchen projects big and small. A few weeks ago I started posting video tutorials on IGTV, with a focus on Italian recipes that can be made with ingredients that you are likely to have your pantry, fridge, or freezer. I’ll be doing more of these in the coming weeks.

I’ve also been drawing plenty of inspiration from those I follow. Everyone, it seems, is working on mastering the art of sourdough bread, myself included.

The other day, while scrolling, I came across a post with a recipe for quick pickled rhubarb by Polina Chesnakova, a young and talented food writer from the Republic of Georgia. Polina and I met a few years ago when she lived in Virginia (she lives in Seattle now) and I’ve enjoyed learning about the eclectic cuisine of her home country through her recipes.

In a happy coincidence, I had just received a handful of rhubarb stalks in a produce box. And since I love all sorts of pickled things, I pickled some of the rhurbarb per Polina’s instructions, in a sweet and sour brine. I added a little more sugar than her recipe called for (1/2 cup instead of 1/4 cup) since I love that Italian agrodolce combination (I guess that makes my adaptation a Georgian-Italian mashup?). You can add more or less, according to your preference; same with the salt (anywhere from 2 to 3 teaspoons).

All I can say is that the photo does not do justice to these pickles. Their flavor is fresh, bracing, and tart, but that sharpness is rounded out just a bit by the sugar and the addition of a little spice.

Polina suggests adding the pickled rhubarb to greens, lentil and grain salads, and sandwiches. They also make an excellent accompaniment to grilled meat (think lamb chops, sausages, and chicken).

RABARBARO SOTT’ACETO {Pickled Rhubarb}
Makes about 1 pint

Ingredients
1 bay leaf
4 black peppercorns
1 whole clove
8 ounces (225g) rhubarb, cut crosswise on the bias into 1/4-inch-thick (6 mm) slices
1/2 cup (120 ml) apple cider vinegar
1/2 cup (120 ml) water
1/4 cup to 1/2 cup (50 g to 100 g) sugar, according to taste
2 to 3 teaspoons kosher salt, according to taste

Instructions
1. Put the bay leaf, peppercorns and clove in a heatproof bowl or 2-cup measuring cup and add the sliced rhubarb.

2. Combine the vinegar, water, sugar, and salt in a saucepan and set over medium heat. Stir to dissolve the sugar and salt, then raise the heat to medium-high and bring to a boil. Boil for a minute or so to make sure the sugar and salt are completely dissolved. Taste the brine and adjust for sugar or salt; if you add more be sure to let it dissolve.

3. Pour the hot brine over the rhubarb slices. If the rhubarb floats, set a clean small bowl or plate on top to weight it down so it stays submerged. Let it cool completely. Spoon the rhubarb into a clean pint-size jar and cover with the brine (see NOTE). Cap with a lid and let stand at room temperature for 24 hours to cure. Store the pickles in the refrigerator, where they will keep for a couple of months.

NOTE: Don’t discard the leftover brine. Store it in a jar in the refrigerator. It makes an excellent vinegar substitute in a tossed salad, together extra-virgin olive oil.