William (Uncle Bill) Anatooskin's Note:
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.
My Private Note
Units: US | Metric
- 4 lbs wild rhubarb, use tubular stems only
- 1Prepare and wash wild rhubarb, then cut into 6 inch lengths.
- 2In a large cooking pot, measure 8 cups of water and bring boil.
- 3Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.
- 4Drain immediately when done and cover with cold water to cool completely.
- 5In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.
- 6Remove from heat and let cool completely.
- 7Drain the wild rhubarb well.
- 8Place wild rhubarb into large glass containers or a crock pot.
- 9Cover with cooled brine and let sit for at least 1 day before using.
- 10To keep longer, place wild rhubarb into sterilized jars, cover with brine, place lids and screw tops and can in a canner for 15 minutes.
- 11Remove jars to cool. The lids should be concave when sealed.
- 12Lable jars and store in a dry, cool place.
- 13The canned wild rhubarb will last for at least 6 months.
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Nutritional Facts for Wild Rhubarb (Sooziki)
Serving Size: 1 (249 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 17.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2364.4 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 1.3 g
- Sugars 0.8 g
- Protein 0.6 g