There were always barrels of pickles at the flea markets my parents took me to when I was growing up. My dad loved half-sours; my mom loved sweet pickles; I loved both. Mom would cut both kinds in half and stick them together, so I’ d get two flavors in every bite. This is my homage to those days, made with one of my favorite ingredients.
If you can find persimmon vinegar in a Korean market, use it in this recipe, as I do. Add 1/2 cup, and reduce the amount of the sherry and rice vinegars to 1/4 cup each.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
Step 2
Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat. Turn off the heat and let cool for about 5 minutes. Pour over the rhubarb and cover with plastic wrap. Let cool to room temperature. Taste the pickles for texture. If they’re too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb again—with the star anise.
Step 3
Store in the refrigerator in the liquid. Serve cold.
