Prep 20 mins
Cook 15 mins
My grandmother made pickled the Wild Rhubarb back in the 1930's. We lived on a small farm just 2 miles from the Blackfoot Indian Reservation. There was a small river running through the reservation and the Wild Rhubarb grew in the wet areas along the banks of the river. Before we could cut any Wild Rhubarb, we had to get permission from the Indian Chief. This was a nice treat for us during the hungary 30's.
- 4 lbs wild rhubarb, use tubular stems only
- 16 cups water
- 1⁄2 cup pickling salt
- 1 cup white vinegar
- Prepare and wash wild rhubarb, then cut into 6 inch lengths.
- In a large cooking pot, measure 8 cups of water and bring boil.
- Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.
- Drain immediately when done and cover with cold water to cool completely.
- In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.
- Remove from heat and let cool completely.
- Drain the wild rhubarb well.
- Place wild rhubarb into large glass containers or a crock pot.
- Cover with cooled brine and let sit for at least 1 day before using.
- To keep longer, place wild rhubarb into sterilized jars, cover with brine, place lids and screw tops and can in a canner for 15 minutes.
- Remove jars to cool. The lids should be concave when sealed.
- Lable jars and store in a dry, cool place.
- The canned wild rhubarb will last for at least 6 months.