Wild Rhubarb (Sooziki)

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READY IN: 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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