Rhubarb + Zucchini Pickles

When Kate Berry's daughters started school, she somehow ended up teaching cooking at the school. This is one of the recipes she made with the kids, which means, it's beginner friendly for non-cooking-types and also yummo.

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Rhubarb + Zucchini Pickles 

Ingredients:

For the rhubarb:

To make rhubarb + zucchini pickles:

For the rhubarb:

1. Prepare two wide mouth pint jars and lids.
2. Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.
3. Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices.
4. Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more pickling liquid.
5. Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. If jars are at all sticky, wash them to remove that residue. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.
6. Let this pickle cure for at least 48 hours before eating.

For the zucchini:

1. First make the brine my bringing the cider vinegar, sugar, salt, crushed mustard seeds, dry mustard, and turmeric to a boil. Reduce heat to simmer and let cook for 3 minutes. Remove from heat, transfer to a large bowl, and let cool until just warm to the touch.
2. Meanwhile, slice the zucchini. A mandoline, if you have one, is very handy for this but a sharp knife and steady hand work just as well.
3. Peel, halve, and thinly slice the onion.
4. When the brine is cooled, add zucchini and onion slices. Stir to combine. Transfer mixture evenly into 3 pint jars, clean the edges, and screw on the tops. Refrigerate at least one day, and up to 6 months.

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Rhubarb + Zucchini Pickles recipe by Kate Berry for Hello Lunch Lady.

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