Day 99: pickled pink(ish)

I adore pickles. I adore vinegar. So, if I like the item being pickled, I’ll likely love the resulting jar of sharp, tangy goodness! Some of my favourite pickled items are: onions, mushrooms, carrots, red cabbage, eggs, beetroot, and there are probably a few more - I just can’t think of those right now. Anyway, I’ve certainly not tried every pickle-worthy item out there and am keen to expand on this. I have a hot addiction to my Grandad’s (and my Mum’s) homemade spicy pickled onions, which use straight up malt pickling vinegar (no sugar or water), peppercorns, chillies, and other spices; creating a crunch with serious heat. An essential Christmastime condiment.

Even though I made a (if I say so myself) killer pear and rhubarb cheeseboard chutney last year, I never thought to actually pickle raw rhubarb. That was until Cook Eat Repeat arrived through the letterbox and I took that first excited flick through its beautifully crisp fresh pages. It’s no surprise that the Pickled Rhubarb was one of the first glories to jump right out - given its gorgeous passion-pink colour - and it’s had me curiously hooked on the notion ever since. However, being the chaotic shopper and list-maker that I am, I forgot to buy the early forced rhubarb every week throughout its entire in-season. But, last week there was a pack of it on the reduced shelf - out of season, I know, and far duller in colour than it is at its peak, but it was a good reason to plonk it in the trolley and finally try Nigella’s Pickled Rhubarb.

Nigella’s Pickled Rhubarb

Chop rhubarb, make a pickling liquor, put everything into a jar, seal the lid, and you’re done. The hardest, longest, part is the 2-day wait while everything steeps and gets ready for you to tuck in into those first gorgeously crips and tangy bites.

As I used a later, end-of-season, forced rhubarb, I of course don’t have those vivid passion-pink hues; but I don’t believe this compromised flavour, or texture, as it was still sweet and tender.

Flavour musings

I’ve enjoyed mine, so far, with a lamb steak (which was also dolloped with an anchovy and olive pesto-like sauce, from Nigella’s Spelt Spaghetti with Anchovies and Olives) and several chunks - over several nights - of intensely sharp, crumbly and crystalline cheddar.

I just love pink peppercorns; their glamour, scent, and taste. They are an appeal to my senses. Even though they are not strictly peppercorns, they do have a peppery bite, with a delicate, floral/fruity sweetness - reminiscent of the berries they actually are. I use a mix of these in my every-day peppermill.

Pickled passion-pink(ish) in all its awesomely satisfying, tangy and juicy, pleasure-making crunch: Nigella’s Pickled Rhubarb is, for me, an exciting taste and flavour sensation unlike anything I’ve ever tried before. I look forward to many more jars!