Rhubarb and Asparagus Quick Pickles
Check out a short video of me making the dish here
Spice Profile: amchur, basil, black lime, cinnamon, cloves, lime zest, lime oil, nutmeg, orange zest, orange oil, black peppercorns, green peppercorns, pink peppercorns, sage, kosher salt, tamarind
Bright, tangy, and totally addictive—these quick pickles are spring in a jar.
Ingredients:
½ lb asparagus, trimmed
½ lb rhubarb, trimmed
1 small red onion
2 tsp Stock+Spice Quick Pickle seasoning
2 cups white vinegar
1⅓ cups water
¼ cup sugar
2 tsp kosher salt
Instructions:
Cut the asparagus in half, and the rhubarb and red onion into 1 inch chunks and pack them into a clean quart-sized mason jar along with the spice packet.
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a high simmer or gentle boil, then remove from heat.
Carefully pour the hot brine into the jar, covering the veggies completely.
Let cool slightly, then cover and refrigerate for at least a couple of hours—overnight is even better.
These will keep in the fridge for at least two weeks. Serve them over salads, alongside grilled meats, or just eat them straight from the jar. Enjoy!
