Wild Rhubarb (Sooziki)

1. 1

   Prepare and wash wild rhubarb, then cut into 6 inch lengths.

2. 2

   In a large cooking pot, measure 8 cups of water and bring boil.

3. 3

   Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.

4. 4

   Drain immediately when done and cover with cold water to cool completely.

5. 5

   In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.

6. 6

   Remove from heat and let cool completely.

7. 7

   Drain the wild rhubarb well.

8. 8

   Place wild rhubarb into large glass containers or a crock pot.

9. 9

   Cover with cooled brine and let sit for at least 1 day before using.

10. 10

    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.

11. 11

    Remove jars to cool. The lids should be concave when sealed.

12. 12

    Lable jars and store in a dry, cool place.

13. 13

    The canned wild rhubarb will last for at least 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.