Rhubarb Pickles

by Millie Bentley

Greetings from Southern California. It has been a long time since I’ve talked to you. Most of you know that in October of 2017 I broke my leg and was medevaced to Anchorage. I stayed there until March of 2019. My grandson Ryan Martin, his wife Raina and my great granddaughter Ria moved to Bethel and began running the BNB.

Thank God and thank God for family. They are doing a great job.

Meanwhile, in March I moved to San Diego to be near my son Geof. I’m in a wheelchair unable to walk so I have to live in an assisted living situation.

I hope all of you take care of yourselves and never have to be dependent upon others. But if you do, I hope you will have a good family to support you.

Now let’s share a recipe I think you’ll like. It’s about time the rhubarb came on the market or popped up in your yard.

Rhubarb Pickles

1 bay leaf

4 black peppercorns

½ lb. rhubarb, sliced diagonally into quarter inch pieces

Place the above in a 2 cup glass container.

½ cup water

½ cup white vinegar

¼ cup sugar

1 Tbs. kosher salt

Stir together and place in a small pan over medium heat. Cook stirring 1 to 2 minutes until the sugar and salt are dissolved. Remove from heat and pour over rhubarb. If rhubarb is not submerged, place a small heavy bowl on top to submerge. Refrigerate and cool completely. Pour all into jar and tighten lid. Refrigerate for 2 to 3 days before using. Will keep in the refrigerator for up to 2 months.

Adios amigos. Vaya con Dios.